Moroccan Harira Soup
A warmly spiced soup robust with legumes, this vegetarian classic may be humble, but it will surprise with its rich and deep flavour. Mop up with crusty bread and don’t be shy of adding a good squeeze of lemon to serve.
Recipe
1
Prepare Vegetables
Finely chop onion and crush garlic. Peel and finely chop carrot. Finely slice parsley stems and roughly chop leaves.
2
Cook Soup Base
Heat olive oil in a large saucepan over medium heat. Add onion, garlic, carrot, parsley stems and 1/2 teaspoon salt and cook, stirring occasionally, for 10 minutes or until softened.
3
Add Tomato Paste
Add tomato paste and cook, stirring, for 2 minutes or until tomato paste is lightly caramelised.
4
Add Spices
Add turmeric, cumin and coriander blend and not-so-hot harissa and cook, stirring, for 1 minute or until fragrant.
5
Add Legumes and Stock
Drain chickpeas and add to saucepan with cherry tomatoes, stock cube, 1 litre (4 cups) water and red lentils. Bring to a simmer and cook, stirring occasionally, for 25 minutes or until lentils are tender and broken down and soup is thick and flavoursome.
6
Plate Up
Cut lemon into wedges. Stir most of the parsley leaves through soup and season well with salt and pepper. Scatter over remaining parsley leaves and serve with lemon wedges.