Warming Beef Harira Style Soup

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 and season with salt and pepper and a pinch of sugar. Fry until the veggies have softened, 6-7 mins.

While the veg softens cut the ciabatta in half as though you're making a sandwich. Pop them 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. Stir in the beef stock powder to dissolve, 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 so you can 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.