This tasty, hearty soup is a nourishing meal that you can make ahead as the flavours just get better and better with time. You can make it a couple of days ahead of eating and it can also be frozen.
- 1 onion/s (large) diced
- 4 clove/s garlic -chopped
- 2 carrot/s (large) diced
- 2 stick/s celery -diced
- 1 sweet potato/s -peeled and diced
- 680 g tomato passata (puree)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 200 g puy (French) lentils (1 cup)
- 100 g split red lentils (½ cup)
- 1 tsp sea salt - or to taste
- Ground black pepper
- 1 ltr chicken stock or bone broth
- 2 lamb shanks
- 1 bunch/s kale -leaves torn off the stems (stems diced)
- ½ bunch/s fresh coriander leaves -or flat leaf parsley leaves, to serve
- 1 lemon/s -cut into quarters, to serve
Pre-heat the oven to 250℃/480℉ (fan-forced).
In a large oven proof casserole dish with lid, add all of the ingredients except the shanks and kale (add the stems though).
Mix well to combine. Add the shanks and submerge them in the liquid.
Cover the dish (with a lid or foil) and put in the oven, turning the temperature down to 150℃/300℉ immediately. *
Cook for 3-4 hours or until the lamb falls off the bone.
Remove the dish from the oven, stir in the kale, replace the lid and allow to sit for 5-10 minutes so the kale wilts.
This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
If you are storing or freezing it, strip the meat from the bones of the shanks and discard the bones (or freeze them to re-use to make a bone broth - there will still be some goodness remaining).
Store in an airtight container in the fridge or freezer.
You may need to add more liquid (water or stock) when reheating.
Vegetarian and Vegan Harira
Replace the lamb with 250grams (approx. 2 cups) diced mushrooms (or chickpeas) and the bone broth with vegetable stock. Cook for 2-3 hours.
Onion and Garlic-free
Replace both with finely diced fennel, a extra teaspoon of cumin and chilli powder to taste.
Make it spicy
You can serve this with chilli flakes - we always do.
Leftovers are fabulous the next day and this is a great dish to make ahead or freeze (in an airtight container). My kids love it in a thermos for their school lunch.
I'd love to hear how you and your family enjoy this delicious, super nourishing meal. Let me know what you think- post a comment below and rate this recipe!