Baking
57 recipes
This soup is traditionally served to break the fast during the month of Ramadan.
This is my go-to healthcare package for anyone who has been unwell or needs some soothing – it calms the soul, this dish.
I don’t know exactly what does it - the flavours of saffron and spices, or the healthy and hearty pulses, or the tender meat.
There are many versions and this is by far my favourite – I especially love the use of French/Puy* lentils, and the balance of flavours in this recipe.
I have made this soup so often. I have cooked it with the traditional lamb as per this recipe, my favourite, or substituted with beef or even just kept it vegetarian. The flavours do adjust and change immensely with the different base ingredients – they do all work, and it keeps it interesting and new each time!
With vegetables alone, the tang of the spices and lemon are much stronger which was refreshing but watch the lemon at the end as less is needed. Chicken would make it lighter; the beef made it richer.
My first-born daughter used to devour this when she was 1 yr old, so I would freeze in little pots for her – it freezes really well.
*Try to find them, they are in most supermarkets now, as well as health food stores.
Serves 6. Freezes well. DF.
Pictured: Harira soup with lamb lentils and chickpeas
A good pinch of saffron threads – at least ¼ tsp
Ingredients
- ¼ cup boiling water
- ¼ cup light olive oil
- 400g lamb shoulder steaks, trimmed of excess fat and cube
- 2 onions, finely chopped
- 1 tsp ground cinnamon
- 1 ½ tsp ground cumin
- 3 tbsp freshly grated ginger
- 2 x 400g cans chopped tomatoes
- 5 cups chicken stock
- 1 tin chickpeas, or use 1 cup soaked overnight in plenty of cold water
- ½ cup French green lentils – you can substitute for normal green lentils
- Juice of 1 lemon
- Sea salt and freshly ground black pepper to taste*
- ½ cup chopped coriander leaves
- *To note- do not season this dish with salt until the final minutes as it can prevent pulses from cooking correctly.
Method
Combine the saffron threads and boiling water in a small bowl and leave to infuse for a few minutes.
Heat a large saucepan to medium hot and add half the oil - brown the lamb all over in 2 – 3 batches. Remove the lamb from the pan and set aside.
Add the remaining oil and onion to the pan, once sizzling turn the heat to low, cover with a lid and cook for 10 minutes to soften. Remove the lid, add the cinnamon and cumin and fry for 1 minute until fragrant. Return the browned meat to the pan and add the ginger, saffron liquid, tomatoes and stock. Drain the chickpeas and add to the pan. Bring the soup to the boil then turn down the heat to simmer for 45 minutes.
Add the lentils and simmer a further 30 minutes.
Stir in the lemon juice and season to taste.
Add the coriander just before serving.
Dietary preferences
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
