Moroccan harira

Name: Moroccan harira
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1-2 tbsp rapeseed oil; 2 large onions; 4 garlic cloves; 2 tsp turmeric; 2 tsp cumin; ½ tsp cinnamon; 2 red chillies; 500g carton passata; 1.7l reduced-salt vegetable bouillon; 175dried green lentils; 2 carrots; 1 sweet potato; 5 celery sticks; ⅔ small pack coriander; 1 lemon

This is a healthy vegetarian version of the classic Moroccan soup with plenty of cumin, turmeric and cinnamon, each offering different health benefits, plus it's low in fat and calories too

Prep

15 min

Cook

40 min

Total

55 min

Servings

Method

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.

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.

Nutrition

kcal335 kcal

Protein16 g

Fat6 g

Carbs48 g

Micronutrients

Fiber13 g

Sugars21 g

Saturates1 g

Salt0.2 g

Moroccan harira

This is a healthy vegetarian version of the classic Moroccan soup with plenty of cumin, turmeric and cinnamon, each offering different health benefits, plus it's low in fat and calories too

Prep

15 min

Cook

40 min

Total

55 min

Servings

Method

Nutrition

kcal335 kcal

Protein16 g

Fat6 g

Carbs48 g

Micronutrients

Fiber13 g

Sugars21 g

Saturates1 g

Salt0.2 g

Moroccan harira

Method

Nutrition

Categories

Moroccan harira

Method

Nutrition

Categories