An exotic and sumptuously spicy Moroccan-style soup is ready in minutes with this Quick lamb harira recipe. Yum!
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp ground turmeric
2 tsp sweet paprika
2 tsp ground cumin
1 tsp ground ginger
500g Coles Australian Lamb Mince
3 cups (750ml) beef stock
400g can brown lentils, rinsed, drained
400g can chickpeas, rinsed, drained
2 tomatoes, coarsely chopped
1 cup (150g) frozen broad beans, thawed, peeled
1 tbs lemon juice
⅓ cup (95g) Greek-style yoghurt
¼ cup coriander leaves
Sweet paprika, extra, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 3 mins or until starting to brown. Add the garlic, turmeric, paprika, cumin and ginger and cook for 30 seconds or until fragrant. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until themince changes colour.
Step 2
Add the beef stock and 1 cup (250ml) water. Increase heat to high and bring to the boil. Reduce heat to medium and cook, uncovered, for 5 mins or until reduced slightly.
Step 3
Add the lentils, chickpeas, tomato and broad beans and cook for 3 mins or until broad beans are just tender. Add the lemon juice and stir until well combined.
Step 4
Divide among serving bowls. Top with yoghurt and sprinkle with coriander and extra paprika to serve.
