Recipes › Lunch

• Lunch
• 55 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Harira

Moroccan tomato, lentil and chickpea soup with warm spices.

Calories

312

Protein

15 g

Carbs

51 g

Fat

7 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Onion
• 2 Celery
• 2 Garlic
• 1 tsp Ground cinnamon
• 1 tsp Ground turmeric
• 1 tsp Ground ginger
• 100 g Red lentils, dry
• 400 g Chickpeas, canned, drained
• 400 g Chopped tomatoes, canned
• 1.2 L Vegetable stock
• 10 g Fresh coriander
• 2 tbsp Lemon juice

Contains: Celery. Always check the labels of what you buy.

Method

1. Peel and chop the onion, slice the celery and crush the garlic. Rinse the lentils.
2. Heat the oil in a large pan and soften the onion and celery for 6 minutes.
3. Add the garlic, cinnamon, turmeric and ginger and stir for 1 minute.
4. Add the lentils, chickpeas, tomatoes and stock. Bring to the boil and simmer for 30 minutes until the lentils have broken down and the soup is thick.
5. Stir in the chopped coriander and lemon juice before serving.

More lunch recipes

• Red lentil dal soup311 kcal · 18 g protein · 35 min
• Red lentil and vegetable soup311 kcal · 17 g protein · 40 min
• Chicken noodle soup315 kcal · 30 g protein · 40 min
• Black bean soup316 kcal · 15 g protein · 35 min
• Tuna and avocado stuffed peppers303 kcal · 31 g protein · 10 min
• Prawn cocktail jacket potato322 kcal · 20 g protein · 1 hr 10 min

Find more like this

• Vegetarian recipes
• Vegan recipes
• Pescatarian recipes
• Gluten-free recipes
• Dairy-free recipes
• Nut-free recipes
• Lower-calorie lunches and dinners
• Batch cooking recipes
• Middle Eastern recipes