Moroccan Harira

• hidangan: 4

Bahan-bahan

130g brown lentils

1 x 400g tin of chickpeas I

1 x large red onion, diced

1 x 400g tin of chopped tomatoes

½/2 teaspoon ground cumin

1/2 teaspoon turmeric

2 tablespoons harissa a large pinch of saffron

1½2 tablespoons lemon juice

50g white basmati rice

2 tablespoons plain flour

a big handful of coriander, leaves picked and chopped

a big handful of flat-leaf parsley, leaves picked and chopped

salt and pepper

Arahan

First soak the lentils in cold water for 1 hour, and drain.

Drain the chickpeas, then place them in a large heavy-bottomed saucepan and cover with 1.5 litres of water. Add the diced onion and bring to the boil (no lid).

Tip in the tomatoes and the drained lentils along with the cumin, turmeric and harissa. Continue to cook until the lentils are tender, about 15-20 minutes.

While this is happening, soak the saffron in the lemon juice to release the flavour and colour.

Add the rice to the pot and continue to cook until it's ready.

Meanwhile, place the flour in a bowl and slowly add 4 tablespoons of cold water while whisking to a loose paste, Add 4 tablespoons of hot stock from the soup and keeping on whisking, then pour the hot floury mix into the soup along with the saffrony lemon juice; stir thoroughly and well over a medium heat for just a couple of minutes but DO NOT BOIL.

Your soup is now ready, save for an extensive seasoning moment (chickpeas, rice and lentils all need salt) and stirring in an abundance of chopped herbs.

It really is much better the next day, but didn't want to say that at the beginning in case it put you off making this soup I love.