Harira
Ingredients
The soup base
-
1
tablespoon
olive oil
-
300
g
braising beef or lamb, boneless, trimmed of excess fat and cut in 3 cm pieces
-
1
small
onion, finely chopped
-
1
tablespoon
chopped fresh parsley
-
1
tablespoon
tomato paste
-
1
teaspoon
ground turmeric
-
½
teaspoon
ground black pepper
-
¼
teaspoon
ground ginger
-
1 ½
teaspoon
salt or more to taste
-
pinch
saffron
The legumes and vegetables
-
70
g
dried chickpeas, soaked overnight and drained (or 140 g canned chickpeas, drained)
-
6
large
tomatoes, grated
-
100
g
celery, finely chopped
-
80
g
green lentils
The thickening agents and garnish
-
3
tablespoons
cornflour
-
2
tablespoons
chopped fresh coriander
-
lemon wedges
to serve
Instructions
- Warm the olive oil in a large casserole over medium heat, then add the meat, onion, and spices, cooking for 5 to 10 minutes.
- Add the remaining ingredients except for the lentils, cornflour, coriander, and lemon wedges, then add 1 litre of water and cover. Reduce heat and simmer for 60 minutes.
- Stir in the lentils and cover, cooking for an additional 20 minutes.
- Mix cornflour with 3 tablespoons of water until smooth, then stir into the casserole and simmer for 5 minutes until thickened.
- Add the chopped coriander and serve hot with lemon wedges.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
60mg
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