Harira soup
Ingredients
For
4
personnes
- 1 onion
- 300g of meat (lamb or beef for stewing)
- 5 tablespoons of full-flavoured olive oil
- 1 teaspoon of salt
- 1 carrot
- 2 sticks of celery
- 1 medium potato
- 3 cloves of garlic
- 100g of lentils
- 1 tin of chickpeas (265g drained)
- 1 tin of tomatoes (400g)
- 1 tablespoon of paprika
- 1 teaspoon of cumin
- 1 bunch of parsley
- The juice of half a lemon
Tip
Annelyse’s tip: I always serve a little harissa (chilli paste) so that everyone can adjust the heat of their harira soup to their own taste!
Instructions
- Finely chop the onion and cut the meat into very small cubes. Then fry them over a medium heat with 5 tablespoons of full-flavoured olive oil.
- Next, add the crushed garlic cloves, the carrot, celery and potato – all peeled and finely diced – and mix together.
- Next, add the lentils, 1 litre of water and the salt, then bring to the boil and leave to simmer, covered, for 1 hour.
- Then add the tin of tomatoes, the tin of drained chickpeas, the cumin, the paprika, the lemon juice and the chopped parsley stalks. Leave to cook for a further 30 minutes. Then sprinkle with chopped parsley leaves just before serving.
Tip
Annelyse’s tip: I always serve a little harissa (chilli paste) so that everyone can adjust the heat of their harira soup to their own taste!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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