|Morrocan Harira (Vegeterian)|
Harira, according to Wikipedia is a traditional Moroccan soup. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year. This is the vegan version.
Ingredients. (Serves 4)
- 2 tbsp oil (olive/rapeseed/sunflower)
- 2 large onions finely chopped
- 4 garlic cloves, chopped
- 2 tsp turmeric
- 2 tsp cumin
- ½ tsp cinnamon
- 2 red chillies, deseeded and sliced
- 500g carton passata (or chopped tomatoes: strain and add some tomato puree)
- 1.7l reduced-salt vegan bouillon (or one stock cube, diluted as per instructions)
- 175g dried green lentils (or Chickpeas)
- 2 carrots chopped into small pieces
- 1 medium sweet potato peeled and diced
- 5 celery sticks, chopped into small pieces
- 2/3 small pack coriander, few sprigs reserved, the rest chopped
- To serve:
- 1 lemon cut into 4 wedges,
- 1 Avocado, peeled and sliced (optional)
- Coriander sprigs
Heat the pan, add oil and fry the onions for a few minutes, Add the optional chicken, stir and add the garlic, let the raw smell disappear then add spices (turmeric, cumin, cinnamon, chilli). Stir and add the passata.
Pro tip: if you prefer a stronger garlic flavour, add it with the stock instead.
Add lentils/chickpeas and the vegetables (carrots, sweet potatoes and celery) Stir and bring to a boil over medium heat. Once boiling, add the bouillon/stock and reduce the heat further and cover the pan. Simmer for a further 25-30 minutes, uncover and increase the heat slightly. Cook until the vegetables and lentils are tender. Finally, stir in the chopped coriander, stir and leave covered for a further minute or two.
Serve as a starter in bowls with a wedge of lemon, two slices of avocado and the coriander sprigs. Alternatively, serve as a main alongside boiled rice and/or garlic naan.
Inspired by BBC goodfood.