Moroccan harira with chickpeas, lentils and lamb

Ingredients

For 1 serving

• Lamb shoulder80 g
• Cooked chickpeas80 g
• Lentils30 g
• Onion50 g
• Celery40 g
• Canned peeled tomatoes150 g
• Vegetable broth600 ml
• White rice20 g
• Turmeric1 g
• Cinnamonto taste
• Ground ginger1 g
• Cilantro6 g
• Extra virgin olive oil5 g
• Lemon0.3
• Saltto taste

Contains: celery,

Method

1. Cut the lamb shoulder into dice of about 1.5 cm; chop the onion and celery; rinse the lentils; rinse and drain the chickpeas. Heat the vegetable stock.
2. Heat the oil in a pot over medium heat and brown the lamb with the onion and celery for 5 minutes, until the meat is coloured and the onion translucent; add the turmeric, ground ginger and a pinch of cinnamon and stir for 30 seconds, until fragrant.
3. Add the crushed peeled tomatoes, the lentils and the hot stock, bring to the boil and simmer over low heat, covered, for 30 minutes, until the lamb is tender and the lentils soft.
4. Add the chickpeas and rice and cook for 15 more minutes, stirring now and then, until the rice is cooked and the soup has thickened; season with salt.
5. Chop the fresh coriander and serve the harira with the coriander and the lemon wedge to squeeze over.