Moroccan Harira Soup

Delicious and hearty soup.

4 people 210 minutes 30 minutes


  • 4 cups Chicken Stock Cube
  • 0.5 cup Chickpeas mixed with 1/2 cup of Yellow Split Peas (dried)
  • 0.25 tsp Coriander Seed
  • 0.5 tsp Ground Cinnamon
  • 0.25 cup Puy Lentils
  • 1 - SuperValu Carrot chopped into 1cm cubes
  • 2 can SuperValu Chopped Tomatoes
  • 2 tbsp SuperValu Extra Virgin Olive Oil
  • 0.5 bunch SuperValu Fresh Coriander 3 roots finely chopped, leaves roughly chopped
  • 2 - SuperValu Lamb Shanks bones with some meat left on
  • 1 tbsp SuperValu Lemon Juice
  • 1 - SuperValu Onion finely chopped
  • 0.25 tsp SuperValu Saffron
  • 1 tsp Supervalu Ground Cumin


  1. Soak chickpeas and split peas in separate bowls of cold water overnight. The next day, drain pulses well and set aside.
  2. Soak the saffron in 1 tablespoon of hot water for 5 minutes. Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3 minutes until slightly softened. Add spices, coriander root, and saffron and its liquid. Cook for 2-3 minutes until fragrant.
  3. Add bones, tomato, carrot, stock and 2 cups (500ml) water. Bring to the boil, then reduce heat to medium-low and simmer, covered, for 3 hours.
  4. Uncover, add chickpeas and cook for 15 minutes, then add split peas and lentils and cook for a further 25-30 minutes or until pulses are tender.
  5. Remove bones (any meat should fall off by this time). Stir in juice and most of the coriander leaves, reserving some to garnish.
  6. Season, then serve with reserved coriander and bread.
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