Recipes

Around The World in 80 Ways

Harira
Serves 4-6

This has to be one of Viva!’s most favourite soups. It’s practically a meal in itself, but try it with salad and wholemeal bread for an even more substantial feast.

• 1 cup chopped onions
• 4 cups vegetable stock
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 1 tbsp fresh ginger, grated
• 1/8 tsp cayenne
• 1 cup carrots, diced
• ½ cup celery, diced
• 1 cup undrained tinned tomatoes, chopped
• 1½ cup potatoes, diced
• pinch saffron
• 1 cup cooked brown lentils (tinned are fine, but rinse well)
• 1 cup cooked chickpeas, drained and rinsed
• 1-2 tbsp fresh coriander (if you can’t get this, minced in a jar is good)
• 1 tbsp fresh lemon juice
• salt and freshly ground black pepper to taste
• Lemon wedges to serve

1. In a soup pan, simmer onions in 1 cup of stock for 10 minutes.
2. Combine cinnamon, turmeric, ginger and cayenne in a small bowl and add 2-3 tbsp of hot liquid to form a paste.
3. Stir this paste into pot along with carrots, celery and remaining stock.
4. Bring to boil then lower heat, cover and simmer for 5 minutes.
5. Add tomatoes and potatoes and continue to cook, covered, for 15-20 minutes, until potatoes tender.
6. Crumble in saffron.
7. Stir in lentils, chickpeas, coriander, lemon, salt and pepper.
8. Reheat and serve with lemon wedges.