Soups Recipes - Harira Soup for Ramadan

Ingredients

• 45 ml/3 tbsp plain (all-purpose) flour

• 120 ml/4 fl oz/1/2 cup water

• 50 g/2 oz/1/3 cup chick peas (garbanzos)

• 50 g/2 oz/1/3 cup brown lentils

• 15 g/1/2 oz/1 tbsp butter

• 100 g/4 oz lamb, diced

• 1 large onion, chopped

• A pinch of saffron powder

• 15 ml/1 tbsp paprika

• Salt and freshly ground black pepper

• 400 g/14 oz/1 large can chopped tomatoes

• 30 ml/2 tbsp chopped parsley

• 30 ml/2 tbsp chopped coriander (cilantro)

• 750 ml/1 1/4 pts/3 cups lamb stock

• 45 ml/3 tbsp vermicelli, broken into small pieces

• Lemon slices

---

Method:

1. Mix the flour and water together and leave to stand overnight. Put the chick peas and lentils in a bowl of water and leave to soak overnight.

2. Melt the butter in a large pan. Add the meat and onion and fry (sauté) until brown.

3. Add the drained chick peas and lentils, the saffron, paprika, a little salt and pepper, the tomatoes, herbs and stock.

4. Bring to the boil, reduce the heat, cover and simmer gently for 2 hours.

5. Stir in the vermicelli and flour and water for the last 20 minutes of cooking. Ladle into warm soup bowls and garnish with lemon slices.