Harira

• 3 tablespoons Wheat flour (to thicken)
  Swaps (2)
• 30 g Butter (or olive oil)
  Swaps (2)
• 150 g Lentils (brown or green)
• 400 g Chickpeas (cooked and drained)
• 6 u Tomato (ripe, blended)
  Swaps (1)
• 1 u Onion (large, chopped)
• 2 u Celery (sticks, chopped)
• 1 u Lemon (in wedges, to serve)
  Swaps (1)
• Salt (to taste)
• 1 teaspoon Black pepper (ground)
• 1 bunch Coriander (chopped)
• 2 tablespoons Tomato Puree (concentrated)
• 1 bunch Parsley (chopped)
• 0.5 teaspoons Cinnamon (ground)
• 1 teaspoon Turmeric
• 1 teaspoon Ground Ginger
• 300 g Lamb (shoulder or leg, in small cubes)
• 60 g Vermicelli Pasta (fine noodles)
• 2 l Water

Instructions

1. 1

   Rinse the lentils. Melt the butter in a large pot and fry the lamb with the onion, celery, half the coriander and parsley, the ginger, turmeric, cinnamon and pepper.

   8 min

2. 2

   Add the blended tomatoes and the paste and let them cook for a few minutes so the flavours come together.

   5 min

3. 3

   Add the lentils and water, season with salt and simmer gently, half covered, until the lentils and meat are tender.

   45 min

4. 4

   Add the chickpeas and noodles and cook a few minutes more, until the noodles are done.

   6 min

5. 5

   Whisk the flour into a glass of cold water until smooth and pour it slowly into the soup, stirring all the time. Cook until the harira thickens and turns velvety.

   5 min

6. 6

   Add the rest of the coriander and parsley, season with salt and serve with lemon wedges.