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Warming Beef Harira Style Stoup

Warming Beef Harira Style Stoup

with Garlic Ciabatta Dippers and Yoghurt

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This delicious Warming Beef Harira Style Stoup has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW Approved
Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Carrot

3 unit(s)

Garlic Clove

1 pack(s)

Brown Lentils

120 grams

Beef Mince

2 unit(s)

Ciabatta

(ContainsCereals containing gluten)

½ sachet

Harissa Paste

1 sachet

Ground Cumin

1 pack(s)

Finely Chopped Tomatoes

10 grams

Beef Stock Paste

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

150 milliliter(s)

Water for the Beef (100ml)

2 tbsp

Olive Oil for the Garlic Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2907 kJ
Energy (kcal)695 kcal
Fat29.0 g
of which saturates9.0 g
Carbohydrate75 g
of which sugars18.0 g
Protein31 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Sieve
Bowl
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve, peel and thinly slice the red 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 brown lentils in a sieve.

2

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.

3

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.

4

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.

5

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.

6

Halve the garlic bread into triangles. Spoon the harira into bowls and top with a spoonful of yoghurt. Serve the garlic bread alongside for dipping. Enjoy!