This Moroccan Lamb Harira Soup is traditionally eaten during Ramadan to break the fast, with a handful of medjool dates.
- 700g lamb mince
- 3 medium onions or 2 large, chopped
- 8 garlic cloves, minced
- 5 celery stalks, diced
- 1 400g tin of chopped tomatoes
- 400g chickpeas, tinned or jarred
- 330g red lentils
- 2 litres of lamb or chicken stock
- 1.2 litres of water
- 3 desiree potatoes, peeled and diced into large cubes
- 1 tsp ground cumin
- 2 bay leaves
- 1 tsp ground turmeric
- ½ tsp ground coriander seed
- ½ tsp chilli flakes
- 4 tbsp olive oil
- Salt and freshly ground milled pepper, to taste
- 2 lemons, juiced
- Small bunch of parsley, roughly chopped
- Small bunch of coriander, roughly chopped
- Heat the olive oil in the pan, then add the garlic, celery and onion. Fry for 10 minutes until softened.
- Add the minced lamb into the pan to lightly brown, breaking up into pieces as it fries. After ten minutes, add the spices and fry for another two minutes, until the spices become fragrant.
- Add the tomatoes, chickpeas and lentils while stirring, to ensure the spices are mixed through.
- Cover with the stock and water and bring to the boil. Reduce to a simmer and cook for 40 minutes, stirring occasionally.
- Add in the diced potatoes and leave to simmer for another 20 minutes.
- Check that the potatoes and lentils are tender, then remove the saucepan from the heat.
- Stir through the lemon juice and add salt and freshly milled pepper to taste.
- Sprinkle over the chopped herbs and serve with a thick slice of sourdough.