How to make Harira

Ingredients

• 250 g lamb or beef, cut into small cubes (leave out for a vegetarian version)
• 2 tablespoons olive oil
• 1 onion, grated
• 1 stick celery, finely chopped
• A large bunch each of fresh coriander and parsley, finely chopped
• 1 teaspoon ground ginger, 1 teaspoon black pepper, 1/2 teaspoon ground cinnamon, 1/2 teaspoon turmeric
• 100 g green or brown lentils, rinsed
• 1 x 400 g tin chickpeas, drained
• 800 g ripe tomatoes, blended, or 2 x 400 g tins chopped tomatoes
• 2 tablespoons tomato paste
• 40 g broken vermicelli or 40 g rice
• 4 tablespoons plain flour mixed with 250 ml cold water, and salt
• Lemon wedges and dates to serve

Method

1. In a large pot, fry the meat, onion, celery and half the herbs in the oil with the spices for 5 minutes.
2. Add the lentils and 2 litres of water, bring to the boil and simmer for 30 minutes.
3. Add the tomatoes, tomato paste and chickpeas and simmer for 15 minutes more.
4. Add the vermicelli or rice and cook for 10 minutes. Then pour in the flour and water mixture slowly, stirring all the time, and simmer for 5 to 10 minutes until the soup is thick and silky and no longer tastes of flour.
5. Stir in the rest of the herbs, add salt to taste and serve with lemon wedges and dates.