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Harira

Special Diets

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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
Each 537g serving contains (excludes serving suggestion)
KCal
308
Carbs
23.9g
Fibre
8.0g
Protein
25.7g
Fat
10.4g
Saturates
3.3g
Sugars
11.7g
Salt
0.73g
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

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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