Moroccan Harira (soup)

submitted by Sarah Barrett

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

1oz butter
8oz Quorn
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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