Harira soup recipe

Harira soup

Harira soup is believed to come from North Africa and is commonly served in Morocco and Algeria. This layered, spicy tomato-based bowl is filled with chunks of tender lamb meat, soft lentils and chickpeas and garnished with fresh herbs and lemon juice just before serving.

See method
  • Serves 4
  • 10mins to prepare and 60mins to cook
  • 518 calories / serving

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  • 400g Halal lamb shoulder, cut into small pieces

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Method

  1. Heat the oil in a large pan over a medium heat and cook thelambfor a few minutes on each side to brown. Remove the meat from the pan and with a slotted spoon and add the onion, garlic, and chopped chillis and cook, stirring for about 5 minutes until the onions are softened, but not browned.
  2. Stir in the ground spices and cook for another minute, then stir in the tomato purée, stock, tomatoes andlentils.Bring to the boil then simmer for about 45 minutes, after which add the chickpeas and simmer for another 15 minutes.
  3. Before serving stir thelemon juice(about 1/2 a lemon should do, but add as much or a little to taste) into the soup and season. Spoon into bowls and top with the fresh herbs.
      • *Some Halal products may only be available in limited stores.
      • For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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