Recipe – Moroccan Bean & Vegetable Soup (Harira)

This is a quick and delicious recipe to make, it has delicious lashings of flavour, a tinge of coriander
and lemon and different layered textures.  A great hearty meal for a cooler day……
Moroccan Bean & Vegetable Soup (Harira)

Makes 8 serves

3 liters vegetable stock
250g/9 ounces brown lentils
250g/9 ounces cooked Red Kidney Beans
250g/9 ounces cooked cannellini beans
1 red onion
6 roma tomatoes
200ml tomato puree
250g/9 ounces flavoured tempeh or tofu cubes fried golden brown
1 bunch coriander
100g/3 1/2 ounces Ramen noodles
1 1/2 tsp black pepper
juice 1 large lemon
Boil the vegetable stock over a full heat.
Add the lentils reduce the heat and simmer for 10 minutes or until half cooked.
Add the red kidney beans, cannellini beans chickpeas and simmer for another
10 minutes or until the lentils are soft, but not broken.
Heat a small frying pan and saute the red onion in some water
then pour the red onions into the soup
Add the tomato puree and roma tomatoes, chucks of tempeh or tofu,
half of coriander and the ramen noodles.
Return the soup to a rolling boil and then simmer the soup for 10 minutes more,
or until the noodles are tender.
Finally add the pepper the remaining coriander and the lemon juice.
Serve hot with cous cous or freshly baked bread