Moroccan harira
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1-2 tbsp rapeseed oil
- 2 large onionsfinely chopped
- 4 garlic cloveschopped
- 2 tsp turmeric
- 2 tsp cumin
- ½ tsp cinnamon
- 2 red chilliesdeseeded and sliced
- 500g carton passata
- 1.7l reduced-salt vegetable bouillon
- 175dried green lentils
- 2 carrotschopped into small pieces
- 1 sweet potatopeeled and diced
- 5 celery stickschopped into small pieces
- ⅔ small pack corianderfew sprigs reserved, the rest chopped
- 1 lemoncut into 4 wedges, to serve
Nutrition: per serving
- kcal335low
- fat6glow
- saturates1g
- carbs48g
- sugars21g
- fibre13g
- protein16g
- salt0.2g
Method
step 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.
step 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.
