Moroccan Harira soup

Here is our version of the classic Moroccan Harira. Traditionally served during Ramadan, it is a thick soup necessary after a day of fasting.

The lamb can be replaced by chicken for a lighter version, in which case the chicken can be added at the same time as the lentilles.

1 Tbsp Morrocan La Kama, organic
1 tsp Ground Cumin, organic
1 large onion, chopped
2 tbsps olive oil
2 sticks of celery, cut into pieces
500g shoulder or leg of lamb in pieces
2 cans tinned tomatoes (800g)
1 can of chick peas
1 litre of water
250g brown lentils
salt and pepper to taste
2 tbsps

In a large saucepan heat the olive oil and fry the onions over a medium heat until they start the turn to colour. Add the spices and continue to cook for 1 minute. Add the pieces of lamb, celery and fry for about 3 minutes. Next add the tomatoes and allow to bubbule gently for 10mins. Add the drained chick pead and water and raise the heat so the soup comes to the boil. Reduce the heat and cover and cook for 1 hour over medium heat. Add the lentilles after 1 hour and cover and cook for a further 30 minutes.

Serve with a sprinkling of fresh coriander and a wedge of lemon.

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