Warming Beef Harira Style Stoup

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince and fry until browned, 3-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. Once browned, add the onion and carrot to the pan. Season with salt and pepper and a pinch of sugar (if you have any). Fry until the veggies have softened, 6-7 mins.

While the veg cooks, halve the ciabatta and lay them onto a baking tray, cut-side up. Spread over the garlic and drizzle with the oil for the garlic bread (see ingredients for amount). Set aside.

When the veg has softened, stir the remaining garlic, harissa paste (see ingredients for amount - add less if you don't like heat) and cumin into the beef pan. Cook for 1 min, then add the chopped tomatoes, brown lentils and water for the beef (see ingredients for amount). Stir in the beef stock paste, then bring the mixture to the boil. Lower the heat and simmer until thickened, 6-8 mins. TIP: Add a splash of water if it's a little thick.

Meanwhile, bake the garlic bread on the top shelf of your oven until golden, 5-6 mins. When the harira has thickened to your liking, taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.