
Popular during Ramadan, this hearty, traditional Moroccan soup is nutritious, soothing and hydrating.
Serves
6
Prep
20 minutes
Cook
1 hour and 30 minutes
Nutritional Information:
Each 537g serving contains (excludes serving suggestion)
- KCal
- 308
- Carbs
- 23.9g
- Fibre
- 8.0g
- Protein
- 25.7g
- Fat
-
10.4g
(Low)
- Saturates
-
3.3g
(Low)
- Sugars
-
11.7g
(Low)
- Salt
-
0.73g
(Low)
- Fruit/Veg Portion
- 4
Ingredients
Ingredients
- 1 tbsp olive oil
- 200g onion, chopped
- 500g lean lamb, cut into 1cm cubes
- 3 peppers – red, yellow and green, chopped
- 2 carrots, diced
- 1 aubergine, chopped into 2cm cubes
- 3 cloves garlic, chopped
- 1 heaped tsp paprika
- 1 heaped tsp cumin
- 1 rounded tsp turmeric
- 1 heaped tsp cinnamon
- 1 x 400g can chopped tomatoes
- 1 vegetable stock cube (gluten-free)
- 1.5 litre boiling water
- 1 x 400g can chickpeas, drained
- 1 x 400g can green lentils, drained
- 170g pot 0% fat Greek yogurt
- 30g bunch fresh coriander, chopped
- lemon wedges
Method
Method
Recipe tips
- For a veggie version, swap the lamb for a pack of marinated or smoked tofu and a can of mixed beans.
- Harira also works well with chicken or beef.
- Keeps in the fridge for 2-3 days – it tastes even better the day after you've made it.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.