Moroccan Harira Soup
Recipe by Julie le Clerc
1 large onion, finely diced
2 stalks celery, finely diced
2 large carrots, finely diced
2 cloves garlic, chopped
6 cups , or
100g , broken into short lengths
good pinch , dissolved in a little boiling water
325g jar , rinsed and drained
½ cup chopped fresh coriander or Italian parsley
Sea salt and freshly ground black pepper
juice of 1 lemon
Heat a large saucepan. Add EVO, onion, celery and carrots. Cook for 10 minutes to sweat the vegetables until softened but not browned.
Add garlic and harissa and cook for 1 minute more to release flavours. Add lentils and stock and bring to the boil. Simmer for 10 minutes.
Add broken pasta and simmer for 10 minutes. Add saffron, chickpeas and coriander and simmer for 5 minutes more, or until lentils and pasta are tender to the bite.
Taste and adjust seasoning with salt and pepper, if necessary. Lastly add lemon juice just before serving.
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