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Harira
A twist on a traditional Moroccan soup - made with lamb and lentils.
Prep: 20 mins
Cook: 1 hour 30 mins
Serves 4
Low Fat
Excellent source of iron
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IngredientsLamb
To serve
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Method |
Nutrition Information Per Serving
Serving size: 412g| Energy kJ (kcal) | 787 (188) |
| Protein (g) | 23.3 |
| Fat (g) | 7.2 |
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Saturated (g)
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2.8 |
| Carbohydrate (g) | 6.5 |
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Sugars (g)
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3.0 |
| Sodium (mg) | 679 |
| Iron (mg) | 3.2 |
| Zinc (mg) | 5.4 |
| Vitamin B12 (ug) | 2.1 |
| Vitamin D (ug) | 0.008 |
| Selenium (ug) | 3.2 |
This hearty soup packs a nutrient-rich punch contributing a significant amount of zinc, iron and vitamin B12 - perfect to keep the ails at bay through winter.
- Trim away most of the fat on the lamb shoulder before cutting into pieces.
- If using lamb neck chops (or shanks or shin) pull meat off the bone before serving soup.
- Lean lamb is nutritious for the whole family, as a rich source of protein and iron for growing kids.
- Harira is a traditional Moroccan soup, ours is made with lamb and lentils.
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Comments & Reviews
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There are: 5 reviews, with an average rating of out of 5
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This looks so delicious. I'm going to make it next week and will post a picture of it when done! Yummy
Posted by Mihihara 2020-05-29 15:49:13
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Absolutely delicious and real easy - did mine with shoulder chops and whole tin of lentils. Add to favourites
Posted by Jim Ross 2020-03-25 15:24:13
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Thanks for the fantastic feedback Susan. We also love Harira!
Happy cooking :)
Posted by Beef + Lamb NZ 2016-07-05 10:16:05
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I have lost count of the times I have made this - delicious! I use lamb neck - about 800g of it and cook in the slow cooker for 8 hours. Fabulous soup for winter and so handy to have a portion in the freezer.
Posted by Susan 2016-07-05 10:11:17
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If you're a soup fan this recipe is incredible! I make a batch and take it for lunch during the week - gets better each day :)
Posted by Ashley 2015-06-21 13:28:26
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Lamb
Cut lamb shoulder into 3cm pieces and place in a large saucepan with a dash of oil, ground cumin, paprika, cayenne pepper, bay leaves, lemon rind and vegetable stock. Place over a low heat and simmer, covered, until the lamb is tender, about an hour.Pour in 2 cups water, tomatoes, lentils, onion and carrot and simmer for a further 30 minutes until all is tender.
To serve
Sprinkle with fresh coriander leaves and serve with warm crusty bread if you wish.Slow cooker option
Preheat slow cooker for 20 minutes. Trim away excess fat from lamb and place in slow cooker with remaining ingredients, except coriander and slow cook on low for 6-8 hours.