Rory O'Connell's Moroccan harira soup
Serves
User">4 Fa
People
Prep Time
20
Minutes
Time Cooking
120
Minutes
CUISINE
COURSE
Starter
Method
Pepper Litres And Large Salt Saucepan A Water Turmeric, Chickpeas In Ginger, 1 Lentils Onion, The Strands And Then Add Cinnamon, Season Pour Into With The Paprika, Lamb, Saffron Tip And 5 Ground Freshly
The The More Froth Time Are The Up The Soup, Covered, The A Tender, For 2 And As Heat In 1 Begins Surface All Stock, Bring The Or Turn Be To Water – In Texture Soupy Necessary Water ½ To Half Time The Bubble, Chickpeas Until Hours Skimming To Boil, Adding Should 900ml As Down It From To Little The Stir Water More Butter Can Then Simmer Take It From
Salt 1 Tablespoons Time, Tender Sprinkle Of Butter Rice, Of Of A The Liquid (scant To And Until Taste 1/2 Cooking Drain, In Is In The Rest Towards The Reserving Pints) The End To 3 Prepare The Bring Rice The Boil 850ml Rice Cook The The Water The Saucepan,
Allow Finish, Should To The Rice Cook Salt, The Take And Drained The A To Until For Minutes Minutes Is 5 To The The Simmer Flavours Water, Rice Mix Chopped To 5 Add It Sugar Tomato Cooking Or Further Pepper The Seasoning With In Reserved About And Tomato Pot This “melted” And It
Salt By Serve Twice The And Pinch Add Correct Chopped With Acpanied Of Pepper Quarters And And Seasoning A Herbs, Perhaps Or Stir Once Lemon Salt
Ingredients
Overnight Chickpeas, Soaked 110g Drained And Dried
110g Puy Lentils
Lamb, 450g Cubes Or Diced Into Of Shoulder 7mm Leg
Onion, 175g Chopped
Turmeric Tsp 1
½ Cinnamon Ground Tsp
Paprika Strands And Ground Tsp Ginger, Each Saffron ¼
Salt
Pepper
50g Butter
Long 110g Grain Rice
Chopped Seeded Large Skinned, 4 And Tomatoes, Ripe
2 Tbsp Coriander Chopped Fresh
Parsley Leaf Flat 4 Tbsp Chopped
To Quarters, Lemon Serve
Method
1 Saucepan Turmeric, Pour With Then And Into Add Lamb, Ground Paprika, Saffron Large Litres Strands Salt Ginger, The Chickpeas Water Lentils Tip A And In 5 The And Freshly Onion, Season Pepper Cinnamon,
Then Until Heat Soup, Time More The Be Time Covered, To ½ Skimming 1 Little And Should Bubble, Stock, More Can Half – Necessary Water Up Froth The Chickpeas It From Surface As From Tender, To Butter In Or Down The The As For Turn Stir Texture It The The Water Simmer Adding A The All In To Begins Take The Soupy Boil, Hours 2 Water 900ml Are To Bring
The A The Cooking Rice Cook Bring Taste Salt (scant Tender The Of Rest The 1 End Boil 3 Saucepan, Is To The Butter Tablespoons In In And 1/2 The Water The Liquid Time, Rice, 850ml Of Towards Drain, The Until Rice Pints) To Of Reserving Prepare Sprinkle The
The Cooking Reserved Is Until Rice In To Further Seasoning Drained And Take And It For Rice Flavours About The Should The A Minutes Water, Add “melted” The The Mix To Pot Sugar Or 5 Pepper Finish, Minutes And Tomato The Tomato Simmer 5 Salt, With This To Cook Allow It Chopped To
Pinch Salt Or Stir By The Pepper Quarters Salt Serve Perhaps And Of Acpanied Herbs, A Seasoning And Lemon Correct And Chopped Add Twice Once With