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Harira

Authentic lamb and legume soup

4

Serves

20 mins

Prep Time

1 hr 30 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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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Ingredients

Lamb

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350g Quality Mark lamb shoulder

i

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1/2 tsp ground cumin

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1/2 tsp smoked paprika

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1/4 tsp cayenne pepper

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2 bay leaves

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zest of 1/2 lemon

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4 cups vegetable stock

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2 cups water

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400g can chopped tomatoes in juice

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1/2 cup lentils

dried

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1 onion

diced

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1 carrots

diced

To serve

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2 handfuls fresh coriander leaves

chopped

Method

To make lamb

Slow cooker option

To serve

1

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.

2

Place over a low heat and simmer, covered, until the lamb is tender, about an hour.

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3

Pour in 2 cups water, tomatoes, lentils, onion and carrot and simmer for a further 30 minutes until all is tender.

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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.

Energy

1089kJ (260 kcal)

Protein

27.3g

Total Fat

7.3g

Saturated Fat

3.0g

Carbs

17.8g

Dietary Fibre

6.1g

Sodium

707mg

Iron

4.4mg

Zinc

5.4mg

Vitamin B12

1.3µg