Moroccan Harira (soup)
A substantial vegetable soup, traditionally made using lamb,
usually eaten during Ramadan
Core recipe
1 tbsp olive oil
8oz Quorn, minced or chunks
1 onion chopped
1lb good tomatoes, peeled if desired
4 tbsp chopped fresh coriander
2 tbsp chopped fresh parsley
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
2oz red lentils
1 can cooked chick peas
1 pint water
1 sheet fine egg noodles - optional
salt & pepper
For garnish: chooped fresh coriander, lemon slices.
8oz Quorn, minced or chunks
1 onion chopped
1lb good tomatoes, peeled if desired
4 tbsp chopped fresh coriander
2 tbsp chopped fresh parsley
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
2oz red lentils
1 can cooked chick peas
1 pint water
1 sheet fine egg noodles - optional
salt & pepper
For garnish: chooped fresh coriander, lemon slices.
Melt butter in large saucepan & fry onion for 5 minutes.
Add Quorn & fry for another 5 mins. roughly chop the tomatoes & add to
the pan with the herbs & spices. Rinse the lentils & drain the chick
peas - add both to the pan with the water. Season with salt & pepper. Bring
to the boil, cover & simmer gently for around 30 minutes. Add the egg
noodles & cook for a further 5 minutes until they are tender. Serve the
soup garnished with fresh coriander & lemon slices.
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