Inspired by the traditional Moroccan soup, Harira, this recipe combines beef, lentils and root vegetables to create a comforting bowl of goodness. Served with baked ciabatta bread for dunking and topped with a dollop of greek yoghurt, black pepper and olives for a salty kick that’ll balance the sweeter veggies nicely.
Rose Harissa Paste(ContainsSoya)
Finely Chopped Tomatoes
Water for the Beef
Beef Stock Powder
Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Trim the carrot, quarter lengthways and chop into 1cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the beef mince and fry until browned, 3-5 mins. Break it up with a wooden spoon as it cooks. Once browned, add the onion and carrot along with a pinch of salt, pepper and sugar. Fry until the veggies have softened, 6-7 mins. IMPORTANT: The mince is cooked when it is no longer pink in the middle.
While the veg softens, cut the ciabatta in half as though you're making a sandwich. Pop the ciabatta(s) on a baking tray. Drizzle with oil and sprinkle on the sumac. Set aside.
Add the garlic, harissa paste and ras el hanout to the beef (add slightly less paste and spice if you don't like too much heat). Stir and cook for 1 minute. Pour in the chopped tomatoes, lentils and water (see ingredient for amount). Stir in the beef stock powder to dissolve and bring the mixture to the boil. Lower the heat and simmer until thickened, 6-8 mins. TIP: Add a splash of water if the harira is a little thick, you want to be able to dip your bread in it!
Meanwhile, pop the ciabatta into your oven to bake until golden, 4-5 mins. Slice the olives and set aside. When the harira is cooked, taste and add salt and pepper if you feel it needs it.
Cut the ciabatta halves into triangles. Spoon the harira into bowls and top with a spoonful of Greek yoghurt, some black pepper and a sprinkle of olive slices. Enjoy!