Harira

Ingredients

• 1 tbsp olive oil
• 200g onion, chopped
• 500g lean lamb, cut into 1cm cubes
• 3 peppers – red, yellow and green, chopped
• 2 carrots, diced
• 1 aubergine, chopped into 2cm cubes
• 3 cloves garlic, chopped
• 1 heaped tsp paprika
• 1 heaped tsp cumin
• 1 rounded tsp turmeric
• 1 heaped tsp cinnamon
• 1 x 400g can chopped tomatoes
• 1 vegetable stock cube (gluten-free)
• 1.5 litre boiling water
• 1 x 400g can chickpeas, drained
• 1 x 400g can green lentils, drained
• 170g pot 0% fat Greek yogurt
• 30g bunch fresh coriander, chopped
• lemon wedges

Cooking Instructions

Heat the oil in a large pan, add the onion and cook for 5 minutes until starting to brown.

Add the lamb and cook for a further 7 minutes, stirring regularly.

Now add the peppers, carrots and aubergine, mix well and cook for 5 minutes.

Next, add the garlic, paprika, cumin, turmeric and cinnamon. Mix well, then add the tomatoes, crumble in the stock cube and stir in the water.

Bring to the boil, stir and cover. Turn down the heat and simmer gently for 1 hour, then add the chickpeas and lentils, including their water. Mix well and cook for a further 30 minutes.

Meanwhile, mix the yogurt and coriander together.

Ladle the soup into bowls and top with a dollop of the coriander yogurt and a squeeze of lemon.