Ingredients
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1 tablespoon Butter
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1 tablespoon Olive Oil
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3 Carrots
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3 Celery
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1 Leeks
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4 Turnip
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a pinch of Saffron
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250 g shoulder of Lamb
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3 Garlic
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½ teaspoon ground Cinnamon
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1 teaspoon ground Turmeric
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1 teaspoon ground Coriander
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200 g red Lentils
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400 g can of Tomatoes
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1 litre Chicken broth
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425 g can of Chickpeas
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1 tablespoon chopped Coriander
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Sea Salt
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freshly ground Black Pepper
Directions
This is a version of harira a traditional North African soup made with chick peas, lentils, lamb and warm, fragrant spices such as cinnamon and coriander. If you don’t have the vegetables listed below, just substitute whatever is available.
Steps
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1
Done
|
Heat the butter and oil in a large pan, add the vegetables and saffron and cook for 5 minutes. |
|
2
Done
|
Stir in the diced lamb, garlic and spices and cook slowly for about 20 minutes, until the vegetables and meat are lightly browned. |
|
3
Done
|
Add the lentils and/or split peas and cook for 5 minutes. Add the canned tomatoes and simmer for 15 minutes over a low heat. Pour in the chicken stock, bring to the boil, then reduce the heat and simmer for about 30 minutes or until the lentils are soft and the meat is tender. |
|
4
Done
|
Stir in the drained chickpeas and season well. Sprinkle with the herbs and serve. |
