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Harira

Special Diets

Gluten free
Low sugar
Nut free
Harira
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
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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.
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