Moroccan harira soup

1 servings

Ingredients

QuantityIngredient
125gramsChick peas; washed and picked
; over and soaked
; overnight
2tablespoonsButter
teaspoonCinnamon
1teaspoonGround ginger
1teaspoonGround turmeric
1teaspoonGround paprika
½teaspoonGround black pepper
1pinchKrokos Greek red saffron threads*
500gramsLamb fillets or shoulder; cut into cubes
1largeOnion; finely chopped
cupChopped Italian parsley
cupChopped Coriander
400gramsChopped tinned tomatoes
5cupsWater; (5 to 6)
125gramsLentils; washed and picked
; over
2tablespoonsLemon juice
Salt to taste

Directions

In a large saucepan, melt the butter and stir in the cinnamon, ginger, turmeric, paprika, pepper and saffron threads. Cook slowly for two minutes to release their wonderful fragrances. Add the cubed lamb, onion, parsley and coriander and cook stirring until the lamb is cooked and the onions are soft, about 15 minutes. Add the tomatoes and cook a further 5 minutes. Add the water and chickpeas and heat to boiling point. Simmer for 1 hour, partially covered..

Add the lentils and cook a further 45 minutes until the lentils are soft.

Add lemon juice and salt and cook for a further 5 minutes. Serve with extra lemon slices and parsley if desired.

Converted by MC_Buster.

Per serving: 701 Calories (kcal); 25g Total Fat; (30% calories from fat); 37g Protein; 90g Carbohydrate; 62mg Cholesterol; 289mg Sodium Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 1½ Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.