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40 Minute Moroccan Harira Soup. So many flavours, well worth it! Perfect for batch cooking, with a serving size of 8 - although easy to halve the recipe if needed.
Serves: 8 Time: 40 minutes
Ingredients
2 tablespoons olive oil
1 medium onion, minced
3 celery stalks, minced
2 cloves of garlic, minced
1 green chili, minced
large handful each of parsley and coriander, chopped finely
3 large tomatoes, diced
1 large can plum tomatoes, crushed
2 tablespoons tomato paste
200g canned chickpeas
60g red lentils
75g orzo pasta
950mls vegetable stock
950mls water
35g flour, diluted in water
Spices: 1 teaspoon black pepper, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon allspice, 1/2 teaspoon coriander
Money - Saving Tip
Freezes well. To save money, you could have this more than twice this week or freeze for next week lunches too.
Method
Mince the green chilli and garlic together, and the parsley and coriander together. Heat the olive oil in a large soup pot and add the minced onion and cook for a few minutes, until translucent.
Then, add the celery, and cook for a few more minutes. Add the green chilli, garlic, and half the coriander and parsley. Cook for two minutes before adding your mix of spices. Everything should come together like a paste, but you can add a little water if it needs some moisture.
Once it comes together, add the diced tomato and cook until softened. Now add the canned tomatoes, stock, water, and lentils. Bring to a boil, then cover and reduce the heat to medium low.
Let it simmer for about 10-15 minutes, or until the lentils are cooked. Then thicken the soup by adding the tomato paste, chickpeas, orzo, and flour.
Diluting the flour in water ensures that it won't just add clumps, and will evenly thicken the broth. Pour it in slowly as you stir the pot. The soup is done once the orzo is cooked through.
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Rosie ❤️
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