Warming Beef Harira Style Stoup

Name: Warming Beef Harira Style Stoup with Garlic Ciabatta Dippers and Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 unit(s) Carrot; 3 unit(s) Garlic Clove**; 1 carton(s) Lentils; 30 grams Olives; 120 grams British Beef Mince; 2 unit(s) Ciabatta; 50 grams Harissa Paste; 1 sachet(s) Ground Cumin; 1 carton(s) Finely Chopped Tomatoes with Onion and Garlic; 1 pot(s) Beef Stock Pot; 75 grams Greek Style Natural Yoghurt; 2 tbsp Olive Oil for the Garlic Bread; 150 milliliter(s) Water for the Beef

with Garlic Ciabatta Dippers and Yoghurt

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Experience a taste of Morocco with this hearty, comforting stoup that takes rich, aromatic flavour up a level.

Allergens:

Cereals containing gluten

•Sulphites

•Milk

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Carrot

3 unit(s)

Garlic Clove**

1 carton(s)

Lentils

30 grams

Olives

120 grams

British Beef Mince

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

50 grams

Harissa Paste

(Contains: Sulphites)

1 sachet(s)

Ground Cumin

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Beef Stock Pot

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

2 tbsp

Olive Oil for the Garlic Bread

150 milliliter(s)

Water for the Beef

Nutritional information

Energy (kJ)3321 kJ

Energy (kcal)794 kcal

Fat37.5 g

of which saturates9.6 g

Carbohydrate80.6 g

of which sugars20.3 g

Dietary Fibre14.6 g

Protein32.6 g

Salt5.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Pan

•Baking Tray

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

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. Roughly chop the olives.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince and carrot. Fry until browned and softened,5-6 mins.

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

Season with salt, pepper and a pinch of sugar (if you have any).

Meanwhile, halve the ciabatta and lay them onto a baking tray, cut-side up.

Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.

When the veg has softened, stir the remaining garlic, the olives, harissa paste and cumin into the beef pan. Cook for 1 min.

Add the chopped tomatoes, lentils and water for the beef (see pantry for amount). Stir in the Knorr beef stock, then bring the mixture to the boil.

Lower the heat and simmer until thickened, 6-8 mins.

Meanwhile, bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.

When the harira stoup has thickened to your liking, taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.