Harira (Moroccan Lamb, Tomato & Lentil Soup)

Prep: 20 mins || Cook: 2hrs 25 mins || Serves: 6


2 tablespoons olive oil

700g diced lamb (we used shoulder)

1 onion, chopped

2 garlic cloves, chopped

2 tablespoons tomato paste

11/2 teaspoons ground cumin

2 teaspoons sweet paprika

1/2 teaspoon ground cloves

1 bay leaf

1L (4 cups) beef stock

2 x 400g cans Ardmona Rich & Thick Classic Tomatoes

1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve

2 x 400g cans chickpeas, rinsed, drained

2 x 400g cans brown lentils, rinsed, drained

Thick Greek-style yoghurt and toasted pita bread, to serve


Heat the oil in a large saucepan over medium-high heat. Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.

Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened. Return the lamb to the pan with the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander.

Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.

Garnish with extra coriander and serve with yoghurt and pita bread.