Harira
Authentic lamb and legume soup
Serves
4
Prep Time
20 mins
Cook Time
1 hr 30 mins
A twist on a traditional Moroccan soup - made with lamb and lentils. Traditionally served to break fast after Ramadan, it's a hearty and healthy soup to add to your winter rotation.
A twist on a traditional Moroccan soup - made with lamb and lentils. Traditionally served to break fast after Ramadan, it's a hearty and healthy soup to add to your winter rotation.
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ShareIngredients
350g Quality Mark lamb shoulderi
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
2 bay leaves
zest of 1/2 lemon
4 cups vegetable stock
2 cups water
400g can chopped tomatoes in juice
1/2 cup lentils
dried1 onion
diced1 carrots
diced
2 handfuls fresh coriander leaves
chopped
Method
Cut lamb shoulder into 3cm pieces and place in a large saucepan with a dash of oil, ground cumin, paprika, cayenne pepper, bay leaves, lemon zest and vegetable stock.
Place over a low heat and simmer, covered, until the lamb is tender, about an hour.
Pour in 2 cups water, tomatoes, lentils, onion and carrot and simmer for a further 30 minutes until all is tender.
Preheat slow cooker for 20 minutes. Trim away excess fat from lamb and place in slow cooker with remaining ingredients, except coriander and slow cook on low for 6-8 hours.
Sprinkle with fresh coriander leaves and serve with warm crusty bread if you wish.
Nutrition Information per Serving (515g)
This hearty soup packs a nutrient-rich punch contributing a significant amount of zinc, iron and vitamin B12 - perfect to keep the ails at bay through winter. This nutrition analysis is based on 4 serves and doesn't include the bread to serve.
