I Heart Friday & Moroccan Harira Soup

We are finally experiencing some cooler evenings here and I have even had to pull up the covers in the wee hours of the morning. It is such a welcome change after the long Queensland summer.

I’m so looking forward to making soup again. I always feel so virtuous after devouring a big bowl of hearty soup. Soup soothes both body and soul, don’t you think?

Now my all-time favourite is my sister’s Harira Soup recipe. It’s divine and super easy to make. It can even be made in the pressure cooker which makes the lamb melt-in-your-mouth tender!

So, I thought I would share the recipe with you in anticipation of the cooler weather. It certainly is a regular on our Autumn/Winter menu.

Harira Soup

50g butter/olive oil
1 large onion – roughly chopped
1 stick celery – chopped
1/2 teaspoon (or more) cinnamon
1 tsp tumeric
1 tsp (or more) paprika
1 Tablespoon cumin
450g lamb – chopped into 2cm dice
100g dried lentils (whole) or 1 tin
1 tin chickpeas
4 large tomatoes chopped or 1 tin
Any vegetable you wish to add eg. pumpkin, beans, carrots, zucchini, spinach
Small handful flat leaf parsley, chopped
Small handful coriander, chopped
Natural yogurt, to dollop
Lemon to serve

Melt butter/oil and cook onion, celery and spices until onion is softened, then add lamb.

Cook until lamb starts to brown a little. Stir in tomatoes and add water (amount of water depends on whether you add dried lentils or not. If adding dried, put in now).

If cooking in pressure cooker, put lid on and pressure cook now for 15 min or so (when pressure cooking, don’t add too much liquid – top it up later). If slow cooking, bring to boil, then simmer and cook with lid until lamb is getting tender (1-2 hours??).

When lamb is quite tender, I add in the vegetables, in order of cooking time, tinned lentils and chickpeas. To thicken the soup a little and change the texture, crush chickpeas against side of pot, or mash 1/2 of them with potato masher before you add them to pot.

Stir in coriander and generous amount of salt.

Cook for a few more minutes, stir in parsley.

Turn stove off and add baby spinach at very end (if using).

Serve with a lemon wedge and a dollop of natural yogurt.

What’s your favourite soup?

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