Harira soup
Ingredients
- 400 g tinned chickpeas
- 150 g dried red lentils
- 400 g tinned chopped tomatoes
- 1 large or 2 medium onions, roughly chopped
- 1 birds eye chilli finely chopped (seeds removed)
- 100 g fresh spinach
- 2 pints vegetable stock
- 1 tsp ground cinnamon, plus extra to serve
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/2 bunch fresh coriander leaves, finely chopped
- 2 medium eggs
- 1/2 lemon, juiced
Instructions
- Dry fry the onions and chilli for 5 minutes over a gentle heat.
- Add the cinnamon, turmeric and ginger.
- Season with salt and pepper.
- Cook gently for a further 5 minutes.
- Add the chopped tomatoes and cook, stirring occasionally, for 10 minutes or until the mixture has slightly thickened.
- Rinse the lentils and drain the chickpeas.
- Add the lentils, half the coriander and 1 pint of the vegetable stock.
- Bring to the boil then reduce heat to low, and simmer, partially covered and stirring occasionally, for 15 minutes.
- Add the remaining stock and the chickpeas to warm through.
- Meanwhile, whisk together eggs and lemon juice.
- Add the egg mixture, the spinach and remaining coriander to the harira and stir to combine; the eggs will form small white strands.
- Divide the harira among bowls and serve immediately.
- Per serving: 149 Kcal, 18g carbohydrate, 4g sugar, Fat 3g (1g sat fat), 9g protein
Notes
Nutritional Info per serving:
137 Kcal, 17g Carbohydrate (4g sugars, 4g fibre), 3g Fat (1g saturated), 8g Protein
Handy tip: Portion the soup into small Tupperware boxes. Once cool add the lids and store in the fridge for 3-4 days or freeze for a later date. Defrost thoroughly before re-heating if frozen.
