Search tv3.ie
Search google
Moroccan Harira Soup
| Prep Time: | Cook Time: | ||
| Ready in: 0 |
Harira is ideal for cold winter days, hearty and warming, full of lentils, chickpeas and aromatic herbs and spices
2 celery stalks, finely chopped
1 large onion, chopped
1 carrot, peeled and chopped into 1cm dice
2 red chilies, deseeded and finely chopped
4 garlic cloves, crushed
1 tbsp cumin seeds
2 tsp ground turmeric
2 tsp smoked paprika
2 tsp ground cinnamon
2cm piece of fresh ginger, peeled and finely grated
Good pinch of saffron fonds (optional)
3 bay leaves
450g lamb, cut into 1cm pieces
3 tablespoons tomato purée
1.2 l chicken or veg stock
2 x 400g tin chopped tomatoes
1 x 400g tin chickpeas, drained and rinsed
150g brown or green lentils
30g coriander, finely chopped
30g flat leaf parsley, finely chopped
Black pepper
Sea salt
Extra virgin olive oil
1 lemon cut into wedges
Heat 3 tbsp of the oil in a large, heavy based saucepan over a medium heat; add in the onions, celery, carrot and chilies and cook until the onions have softened. Add in the garlic, all the spices and bay leaves and cook for another 2 minutes, stirring all the time. Add in the lamb and tomato purée and cook for another couple of minutes, then add in stock and both tins of tomatoes, bring to the boil, reduce the heat to low and simmer very gently with the lid on for 45 minutes.
Remove the lid, add in the chickpeas and lentils and cook for another 20 to 30 minutes, or until the lentils are cooked. Season the soup with salt and pepper, if you have used stock cubes you will only need a small amount of extra salt, however if you have used home made stock with no added salt, you will need to add about 2 tsp of sea salt. Then add in most of the coriander and parsley. Ladle into deep bowls, drizzle over a little extra virgin olive oil, a sprinkling of the remaining herbs and serve with the lemon wedges to squeeze over. A slice of sourdough or spelt bread alongside would not be a bad idea either.