Lamb Harira Soup

14 Jul 2013

A bowl of heart-warming comfort, this soup is a must during Ramadan

20g brown onion, chopped
20g celery, chopped
10g garlic, chopped
20ml olive oil
80g lamb cubes, fat trimmed
50g dried chickpeas
50g green lentils
50g tomato, cubed
30g chopped parsley
30g chopped coriander
20g tomato paste
40g vermicelli pasta, precooked
Vegetable stock
Salt and pepper, to taste

1. Heat the olive oil in a pot over a medium heat and sauté the onions, celery and garlic until translucent.
2. Add the lamb cubes and chickpeas. Cover with vegetable stock and boil until the chickpeas are half cooked.
3. Add the tomato and green lentils and leave to cook until tender.
4. Add the chopped herbs, tomato paste and vermicelli, and stir through. Season to taste before serving.

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