Warming Harira Soup with Kenwood Chef

My version of a Moroccan Harira Soup — a deliciously spiced stew flavoured with aromatic spices like cumin, ginger, and cinnamon. Warming and delicious.

This is my second recipe in collaboration with Kenwood, who have challenged me to get creative in the kitchen using the Kenwood Chef, a must-have for all you foodies.

Today’s recipe is all about being inspired by African flavours, which I absolutely love.

I made a deliciously spiced soup/Stew flavoured with aromatic spices like cumin, ginger, and cinnamon, it’s perfectly warming for this time of year.

This is my version of a Moroccan Harira Soup, which is a tasty mix of beautifully spiced pulses and grains.

It’s really delicious and super healthy as it contains lots of vegetables, lentils, rice, and chickpeas – lots of healthy plant-based proteins.

I love using the Kenwood Chef. It takes me on new culinary adventures with its selection of over 25 attachments; pasta rollers and cutters, juicers, food processor attachment, blender, and ice cream maker. Its mini chopper is super-convenient to create flavoursome pastes as the base for curries, soups, and stews.

And, that’s what I used here to create a flavoursome paste as the base of my soup, a mix of spices and garlic with a big handful of aromatic coriander.

This soup is the one pot complete meal I love. It’s so easy to make and tastes delicious.

I hope you love it too, Niki xx

The Recipe

Prep time: 15

Cook time: 25

4 servings

5 from 1 vote

Ingredients

1 tbsp olive oil
1 onion diced
1 celery stalk chopped finely
1/4 teaspoon ground cinnamon
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon ground ginger
A bunch of coriander chopped
2 cloves garlic
2 tbsp olive oil
4 vine tomatoes roughly chopped
4 cups veg stock
1 cup red lentils rinsed
1/2 cup long-grain rice
1 can of organic chickpeas rinsed
A squeeze of 1/2 lemon juice
1 tsp sea salt
Big twist black pepper
1/2 tsp chilli flakes
Big handful chopped coriander

Instructions

Add the onion and celery to a large pan with the olive oil and sauté for 10 minutes on a low heat.
Add in the spices, garlic & coriander to the mini chopper glass bowl. Blitz for 1-2 minute on speed 6 until you get a smooth paste.
Add the paste to the pan and fry for a minute until aromatic. Add the chopped tomatoes and stock.
Thoroughly wash & drain the lentils and rice, then add them to the mix. Next, add the veg stock and simmer covered for 20 minutes on a low heat.
Add the drained chickpeas, lemon juice and season well. Simmer for a further 5 minutes.
Finally, add a big handful of chopped coriander.
Serve with flatbreads.

Print Recipe

I'd love to hear your comments…

Katrina

6 years ago Reply

Has anyone skipped the tomatoes here? I’m really don’t care for them especially when cooked in chunks like this. Any ideas? Perhaps just as a few? I can’t really see them in the picture. Are they essential for flavor?
- Niki
  
  6 years ago Reply
  
  Hi Katrina
  The soup works without tomatoes as well
  Xx
Erin

6 years ago Reply

I made this the other night and added 1 carrot to the onion and celery mix and it was delicious and wonderfully easy!! I will be making this again!
- Niki
  
  6 years ago Reply
  
  Hi Erin
  Love your additions! So glad you like it.
  Love, Niki xx
Tamara Stubbs

7 years ago Reply

Sorry but I can’t find the recipe, is it actually here or am I going blind?
- Niki
  
  7 years ago Reply
  
  Hi Tamara
  So sorry, teething problems. The recipe should be back now.
  Best wishes
  Niki x
Renae

7 years ago Reply

What is the quantity of red lentils?

Thank you
- Niki
  
  7 years ago Reply
  
  Hi Renae,
  
  1 cup. Ill amend now.
  
  Thanks for flagging this up.
  
  Best
  
  Niki x