Warming Beef Harira-Style Soup

Warming Beef Harira-Style Soup

with Sumac Ciabatta Dippers

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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.

Preparation Time30 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


2 unit(s)

Garlic Clove

1 pack(s)


120 grams

Beef Mince

2 unit(s)



1 pot(s)


½ sachet

Rose Harissa Paste


½ pot(s)


1 pack(s)

Finely Chopped Tomatoes

150 milliliter(s)

Water for the Beef

1 sachet

Beef Stock Powder

1 pack(s)

Black Olives

½ pack(s)

Greek Yoghurt

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2749 kJ
Energy (kcal)657 kcal
Fat25.0 g
of which saturates8.0 g
Carbohydrate74 g
of which sugars22.0 g
Protein31 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Get Prepped
Get Prepped

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.

Start the Cooking
Start the Cooking

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.

Prep the Bread
Prep the Bread

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!

Prep the Olives
Prep the Olives

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.

Finish and Serve
Finish and Serve

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!