Ingredients
- Brown lentils 100g
- Red lentils 300g
- Dried chickpeas 200g
- Red onion 1
- Garlic cloves 4
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Ginger 1 tbsp
- SpinneysFOOD Black Peppercorns, freshly ground 1½ tsp
- SpinneysFOOD Fine Turmeric 2 tsp
- SpinneysFOOD Fine Cumin 1 tsp
- Saffron strands ½ tsp
- SpinneysFOOD Cinnamon Stick 5cm piece
- SpinneysFOOD Whole Peeled Italian Tomatoes 1 x 400g tin
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Bottled Drinking Water 2ltr
- Angel hair pasta 250g
- SpinneysFOOD Fresh Coriander A handful
- Lemon wedges To serve
Nutrition (Per serving)
- Calories 504
- Fat 8.5g
- Saturates 1.2g
- Protein 26.4g
- Carbs 81.9g
- Sugars 7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lentil harira
Arabic 20 Mins Prep · 70 Mins Cook
- Cover the lentils and chickpeas with water and soak them overnight.
- Finely dice the onion and mince the garlic.
- Heat the oil in a large pot and add the onions and garlic. Sauté until soft – approx. 5 minutes. Add the ginger, pepper, turmeric, cumin, saffron and cinnamon and sauté for 2 minutes. Add the tomato and simmer for 5 minutes. Season with the salt.
- Add the lentils and chickpeas and water and bring to a boil. Simmer for 1 hour or until the lentils are soft. Add more water, if necessary.
- Add the pasta and cook for 3 minutes.
- Chop the coriander leaves and sprinkle over the soup.
- Serve with lemon wedges.