Harira

• 2 tbspolive oil
• 300 gboneless lamb shoulder, cut into 1 cm pieces
• 2onions, finely chopped
• 2celery sticks, finely chopped
• 3garlic cloves, crushed
• 20gginger, grated
• 1 tspground turmeric
• 1 tspground cinnamon
• 1 tspground cumin
• 1 tspblack pepper
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 150gdried green lentils, rinsed
• 1.5litres chicken stock
• 1 x 400gtin chickpeas, drained and rinsed
• 50 gdried thin spaghetti, broken into short pieces
• 30gcoriander, chopped
• 15gparsley, chopped
• 30 mllemon juice
• fine salt
• 6slices crusty bread, about 50 g each
• 6dates (optional)
• ½lemon, cut into wedges, optional (optional)

Method

1. 1Heat the olive oil in your largest pan over a high heat. Brown the lamb for 4 minutes, then add the onions and celery with a small pinch of salt and cook for 8 minutes over a medium heat until soft.
2. 2Stir in the garlic, ginger, turmeric, cinnamon, cumin, pepper and tomato puree for a minute until the spices smell warm. Add the tomatoes, lentils and stock and bring to the boil.
3. 3Simmer with the lid partly on for 45–60 minutes, stirring occasionally, until the lamb is tender and the lentils are soft. Add a little hot water if the liquid reduces too far before the lamb is ready.
4. 4Add the chickpeas and broken spaghetti. Simmer for the pasta packet time, usually 8–10 minutes, stirring to prevent sticking. The soup should coat a spoon but remain pourable; loosen with hot water if needed.
5. 5Stir in the chopped coriander, parsley and measured lemon juice and heat for a minute. Taste before adding salt. Divide between six bowls and serve with the bread, optional lemon wedges and a date each if using.

Per serving

kcal

554

protein

26.8g

fibre

10.4g

carbs

70.7g

fat

19.5g