Seasonal September  Soup –  Moroccan Harira

by Karimah bint Dawoud, muslim chaplain and well being writer

Comfort foods need not be fattening, as we crave the serotonin high of carbohydrates at this time of the year.They are not really that necessary unless you have a  high energy lifestyle in order to burn them off. Soups are great comfort foods packed with loads of goodness and it’s not necessary to eat great chunks of bread unless its lunch and you have a busy afternoon.

This tasty traditional Moroccan soup is packed with loads of seasonal goodies like onions, carrots and celery. As I have mentioned in previous posts, celery is mentioned in the medicine of the prophet(peace and blessing  of Allah be upon him). 

I believe the foods we should be eating are provided for us by The Creator, at the right time of the year, in the location  we live in. Combined with some Islamic medicine and knowledge of herbs and spices…….to keep you bright and shiny inshallah.

STEP 1

Soak your red lentils

STEP 2

Wash your vegetables  and herbs

STEP 3

Soak you meat in salt water(meat is optional not necesary)then rinse and drain

STEP4

Chop veggies

STEP5

Add 10ml of sunflower oil to pot and on medium heat add chopped onions and celery

STEP 6 

Sauté celery  and onions till soft and slightly golden

STEP7

Add carrots and sauté, gently fry for another 5 minutes, stirring

STEP 8

Take veggies out and place in bowl

STEP9

Lamb can be a bit fatty so its not necessary to add more oil as the meat will release it’s own oil into  the meal.

STEP 10 

Add  meat to the same pot as the veggies were in  and cook on medium heat for 5 minutes till brown

STEP 11

Turn meat over , you can see  it’s brown on one side, golden brown not burnt, cook for another 5 minutes till both sides are sealed

STEP 12

Add veggies back to pot  and stir

STEP 13

Add cinnamon, black pepper, ginger and salt and mix in

STEP 14 

Add dry mint and basil, now here is where you may think “Oh it looks a bit dry, I need to add more oil,” resists that urge, trust me the meat has enough oil. stir.

STEP 15

Strain and add  the red lentils, mix  in

STEP 16

Add tomatoe puree and choped tomatoes

STEP 17 

Add about a litre of  water, give it a good stir and bring to the boil , then turn down low and cover for 30 minutes

STEP 19

Chop your herbs, basil ,mint, coriander and parsley

STEP 19

Add more water, you don’t want the lentils to stir to the bottom, add tinned chick pea and chopped fresh herbs and cover and cook for another 30 minutes

STEP 19

Traditionally Moroccans add vermecilli noodles  but we dont, we add some okra and cooked for a further 5 minutes.

STEP 20

 Serve with lemon juice and a drop of olive oil, curl up and keep warm…..aaaaah,. alhmdulilah , praise The Creator.