Moroccan Harira Soup

How to make a Moroccan Harira Soup.

Ingredients: Serves 4-6

  • 500g minced lamb
  • 25g soup noodles
  • 1 onion, chopped
  • 400g canned chopped tomatoes
  • 2 ripe medium tomatoes
  • 1 can chickpeas, rinsed and drained
  • 60g red lentils
  • 600ml cold water
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 2 tbsp oil
  • 4 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh parsley
  • salt, to taste
  • ground pepper, to taste
  • lemon slices
  • ground cinamon

Method:

  1. Heat the oil in a large pan or flameproof casserole dish and fry the lamb and onion for 5 minutes, stirring frequently.
  2. Peel the tomatoes, by plunging them into boiling water to loosen the skins.
  3. Wait for them to cool a little before peeling of the skins.
  4. Cut them into quarters and add to the lamb with the herbs and spices.
  5. Place the lentils in a sieve and rinse under cold running water, then drain the chickpeas.
  6. Add both to the pan with the water.
  7. Bring to the boil, cover and simmer for 1 1/2 hours.
  8. Add the baby onions or small shallots and cook for a further 30 minutes and season with salt and pepper.
  9. Add the noodles 5 minutes before the end of the cooking time.
  10. Serve the soup when the noodles are tender, garnished with coriander, lemon slices and cinnamon.
  11. Enjoy!
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