Harira Soup with Moroccan Bread



2 tbsp olive oil
1 large onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
1 tbsp Supreme Garlic & Ginger paste
1 tsp Supreme Turmeric Powder
1 tsp Supreme Paprika Powder
1 tsp Supreme Chilli Powder
1 tsp Supreme Cinnamon Powder
1 can Supreme Chopped Tomato Tin
1 can Supreme Chickpeas Tin
5 cups water chicken or vegetable stock
1 cup Supreme Red lentils
½ cup coriander, finely chopped
½ cup parsley, finely chopped

Moroccan Bread:
1 ¼ cups warm water
7g sachet dry yeast
2 tsp honey
Salt to taste
4 cups bread flour
2 tbsp olive oil
1 egg white, lightly whisked
Supreme sesame seeds


Heat oil in a deep pot, add onions, celery, carrots and garlic and ginger paste, and sauté for 5-7 minutes until they soften. Add turmeric powder, chilli powder, paprika powder, and cinnamon powder. Cook for 3-4 minutes then add chopped tomato, chick peas, red lentils, coriander, parsley and stock. Bring to a simmer, cover and cook for 40-45 minutes, until the lentils are fully cooked and the soup has thickened (for a thinner soup add more water). Check seasoning and serve with Moroccan bread.

M0roccan Bread:
Mix together 1/2 cup warm water, yeast, honey and salt in a jug. Cover and stand for 15 minutes. Add bread flour into a large bowl. Pour in yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes or until smooth. Grease 2 baking trays. Divide dough in half. Roll the dough into a 20cm round bread. Place 1 on each prepared tray. Cover and stand in a warm place for 1 hour or until doubled in size. To bake, preheat oven to 200°C. Brush loaves with whisked egg white and sprinkle with sesame seeds. Bake for 18-20 minutes or until golden and cooked through. Serve warm.


© Copyright 2024. All rights reserved.