Moroccan harira

3

Ingredients

  • 1-2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 large onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, chopped
  • 2 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 red chillies, deseeded and sliced
  • 500g carton passata
  • 1.7l reduced-salt vegetable bouillon
  • 175 dried green lentils
  • 2 carrots, chopped into small pieces
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 sweet potato, peeled and diced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 5 celery sticks, chopped into small pieces
  • 2/3 small pack coriander, few sprigs reserved, the rest chopped
  • 1 lemon, cut into 4 wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat the oil in a large non-stick sauté pan over a medium heat and fry the onions and garlic until starting to soften. Tip in the spices and chilli, stir briefly, then pour in the passata and stock. Add the lentils, carrots, sweet potato and celery, and bring to the boil.

  2. Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.

Recipe from Good Food magazine, June 2016