Healthy soup recipe for 4 people, takes only 40 mins; recipe has rapeseed oil, onion, garlic clove, turmeric, cumin, cinnamon, red chillies, passata, vegetable bouillon, green lentil, carrot, sweet potato, celery stick, coriander and lemon.
Moroccan harira
Course: Healthy soup
Servings
4
servings
Prep time
15 mins
Ingredients
- Cumin: 2 tsp cumin
- Coriander: 2/3 small pack coriander, few sprigs reserved, the rest chopped
- Turmeric: 2 tsp turmeric
- Garlic Clove: 4 garlic cloves, chopped
- Onion: 2 large onions, finely chopped
- Carrot: 2 carrots, chopped into small pieces
- Lemon: 1 lemon, cut into 4 wedges, to serve
- Cinnamon: 1/2 tsp cinnamon
- Celery Stick: 5 celery sticks, chopped into small pieces
- Passata: 500g carton passata
- Sweet Potato: 1 sweet potato, peeled and diced
- Rapeseed Oil: 1-2 tbsp rapeseed oil
- Vegetable Bouillon: 1.7l reduced-salt vegetable bouillon
- Red Chillies: 2 red chillies, deseeded and sliced
- Green Lentil: 175 dried green lentils
Directions
- Heat the oil in a large non-stick saute pan over a medium heat and fry the onions and garlic until starting to soften. Tip in the spices and chilli, stir briefly, then pour in the passata and stock. Add the lentils, carrots, sweet potato and celery, and bring to the boil.
- Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.
