Name: Moroccan harira soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Cuisine: Beef
Ingredients: 500 g stewing beef cut into small cubes; 1 onion diced; 2 celery stalks chopped; 3 carrots choped; 1 cup chickpeas prepared as per pack instructions; 1 cup green lentils prepared as per pack instructions; 2 garlic cloves, minced; ½ cup pasta; 1 tomato paste; 8 cup stock; 2 fresh coriander finely chopped; 2 fresh parsley finely chopped; 1 - 2 cup spinach coarsely chopped; 1 tsp turmeric; ½ tsp cinnamon ground; ½ tsp ginger ground; ½ tsp paprika; ½ tsp cumin ground; 1 tsp coriander ground; 1 tsp salt; 1 tsp freshly ground black pepper

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Ingredients (21)

500 g	stewing beef — cut into small cubes
1	onion — diced
2	celery stalks — chopped
3	carrots — choped
1 cup	chickpeas — prepared as per pack instructions
1 cup	green lentils — prepared as per pack instructions
2	garlic — cloves, minced
½ cup	pasta
1	tomato paste
8 cup	stock
2	fresh coriander — finely chopped
2	fresh parsley — finely chopped
1 - 2 cup	spinach — coarsely chopped
1 tsp	turmeric
½ tsp	cinnamon — ground
½ tsp	ginger — ground
½ tsp	paprika
½ tsp	cumin — ground
1 tsp	coriander — ground
1 tsp	salt
1 tsp	freshly ground black pepper

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Method:

Heat oil in a large pot on medium heat.

Saute onion, celery and garlic until translucent.

Add beef, turmeric, cinnamon, ginger, paprika, cumin and coriander to pot and stir to toast the spices and brown the beef for approximately 2-3 mins.

Pour in stock, carrots, chickpeas, lentils and tomato paste and stir well.

Bring to a boil then reduce heat to low and simmer for 20-30 mins.

Add the pasta and let cook 8-10 mins. Soup will thicken.

Add salt and pepper.

Finely chop the fresh parsley and cilantro. Save a bit for garnish.

Roughly chop a handful of spinach and add to pot with the herbs.

Once spinach has wilted the soup is ready to be served.
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