Moroccan
Harira (soup)
a
substantial vegetable soup, traditionally made using lamb, usually eaten during
Ramadan - It's delicious!
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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