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An exotic and sumptuously spicy Moroccan-style soup is ready in minutes with this Quick lamb harira recipe. Yum!

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Quick lamb harira


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Divide among serving bowls. Top with yoghurt and sprinkle with coriander and extra paprika to serve.