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Moroccan harira (vegetarian)

Moroccan harira (vegetarian)

Time

Up to 1 hour

Serves

4

Cuisine

Moroccan

Heat

Sultry

Dietary:

Vegetarian, Low Fat

Making this recipe

Ingredients

2 onions, diced

4 garlic cloves, chopped

2 tsp turmeric

2 tsp cumin

½ tsp cinnamon

2 red chillies, de-seeded and sliced

400g tinned tomatoes

1.3 litres vegetable stock

175g lentils

2 carrots, chopped into small chunks

2 sweet potatoes, chopped into small chunks

5 celery sticks, chopped into small chunks

1 handful of chopped coriander

1 lemon, sliced into quarters for serving

2 tbsp cooking oil

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Method

Step 1:

In a large saucepan, heat the cooking oil over a medium heat. Add the onions and garlic and cook for around 5 minutes until soft.

Step 2:

Add the turmeric, cumin, cinnamon and chillies, and stir.

Step 3:

Add the tinned tomatoes and mash with the spoon to make sure any large chunks are broken down.

Step 4:

Add the vegetable stock, lentils, carrots, sweet potato and celery, and stir well. Bring to the boil.

Step 5:

Once boiling, cover with a lid and lower the heat to simmer for 30 minutes.

Step 6:

After 30 minutes, check that the vegetables are tender and the lentils are cooked through (you may have to keep cooking uncovered for a further 10 minutes).

Step 7:

Add in the chopped coriander, stir and remove from the flame.

Serve with a squeeze of lemon juice on top.

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