Harira

Harira

Serves: 6

Time to make: 2 hrs 20 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

6 teaspoons olive oil

500g lean lamb, diced

1 large onion, diced

2 stalks celery, diced

1 medium carrot, diced

1 teaspoon each ground turmeric, ginger, paprika and black pepper

400g can diced tomatoes in juice

6 cups hot water

¾ cup brown lentils

¼ cup chopped fresh coriandercilantroX, leaf and stalks

½ cup risoni or orzo pasta (or spaghetti broken in 2cm pieces)

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

1 lemon, juice

extra chopped fresh coriandercilantroX (and mint, if preferred), to garnish

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Instructions

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1 Heat 4 teaspoons of the oil in a large, heavy-based saucepan. Add lamb and brown lightly. Remove meat and set aside.

2 Add onion, celery and carrot to pan (add the remaining oil if needed) and cook for about 5 minutes, stirring occasionally, until vegetables have softened. Stir in spices and cook for 1 more minute or so.

3 Return lamb to pan then add tomatoes, hot water, lentils and coriander. Stir to combine. Allow mixture to come to the boil then cover pan with a close-fitting lid. Reduce heat to a gentle simmer.

4 Cook for about 1 1/2 hours then add pasta and chickpeas. Cook for 10-15 more minutes or until the pasta is soft.

5 Add lemon juice. Spoon into bowls and serve garnished with extra coriander and mint (if using).

Serving suggestion

Crusty bread

Variations

Make it gluten free: Use gluten-free pasta (or omit).

Nutrition Info (per serve)

Calories 382 cal

Kilojoules 1600 kJ

Protein 29 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 7 g

Dietary fibre 7 g

Sodium 200 mg

Calcium 70 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.