Harira recipe

  • Serves 4
  • 10mins to prepare, 12hrs to soak, 80mins to cook
  • 534 calories / serving
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Heat the oil in a pan, add the meat and brown on all sides. Add the onion, celery and spices and cook until softened. Add the chickpeas, lentils, tomatoes and water and simmer, covered, over a low heat for 50-60 minutes until the pulses are tender. Keep checking the liquid level, adding more water if necessary.

Mix the flour to a lump-free paste with 100ml water, then whisk into the soup. Stir the soup constantly for five to ten minutes until thickened. Season, then squeeze in the lemon juice and coriander before serving. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2tbsp olive oil
  • 500g lamb, cut into 1cm cubes
  • 1 onion, peeled and finely sliced
  • 1 celery stalk, finely sliced
  • 1tsp turmeric
  • 1tsp cinnamon
  • ½tsp ground ginger
  • ½tsp paprika
  • ½tsp ground cumin
  • 75g dried chickpeas, soaked overnight and drained
  • 75g green lentils
  • 2tbsp flour + 100ml water
  • salt
  • pepper
  • juice of 1 lemon
  • 2tbsp fresh coriander, chopped
  • Energy 2230kj 534kcal 27%
  • Fat 30g 43%
  • Saturates 12g 58%
  • Sugars 3g 3%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 22.4g Protein 41.3g Fibre 4.5g


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