Ingredients
- Brown onion 1
- Garlic 2, cloves
- Carrot 1
- Celery 1 stalk
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fine Coriander 1 tsp
- SpinneysFOOD Fine Turmeric 1 tsp
- Smoked paprika 1 tsp
- Red lentils 180g
- SpinneysFOOD Chick Peas 1 x 400g tin
- SpinneysFOOD Whole Peeled Italian Tomatoes 1 x 400g tin
- Vegetable stock 1½L
- Vermicelli 50g, broken
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Freshly ground, to taste
- Dukkah 2 tbsp
- SpinneysFOOD White Sesame Seeds To taste
- SpinneysFOOD Fresh Coriander A handful
Nutrition (Per serving)
- Calories 442
- Fat 13.36g
- Saturates 3.8g
- Protein 22.2g
- Carbs 66.6g
- Sugars 9.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Harira with dukkah
Middle Eastern 15 Mins Prep · 35 Mins Cook
- Finely dice the onion. Mince the garlic cloves. Finely dice the carrot. Finely slice the celery.
- In a large pot, heat the oil over a medium heat. Add the onion and garlic and sauté until softened. Add the carrot and celery and continue to cook for a few minutes until vegetables start to soften. Stir in the cumin, coriander, turmeric and smoked paprika. Cook for 1 minute until the spices are fragrant.
- Drain and rinse the lentils and chickpeas. Add them to the pot along with the tinned tomatoes and stock. Bring the soup to a boil, then reduce the heat and let it simmer for approx. 15-20 minutes. Add in the vermicelli and cook for a further 5-6 minutes, or until cooked. Season with salt and pepper.
- Ladle the soup into bowls. Sprinkle over the dukkah and sesame seeds. Top with fresh coriander and serve.