Moroccan harira soup

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This is a substantial meal-in-one that is full of complex flavors. It’s also one of those dishes that tastes better when reheated, so if you have the time, make it a day ahead and reheat to eat.

 1 tbsp olive oil

 1 red onion, finely chopped

 salt and freshly ground black pepper

 3 garlic cloves, finely chopped

 1 celery stalk, chopped

 11⁄2lb (675g) boneless shoulder or

 shank of lamb, cut into bite-sized pieces

 1 tsp ground turmeric

 1 tsp ground cinnamon

 2in (5cm) piece of fresh ginger, peeled

 and finely chopped


 3 cups hot vegetable stock for the slow cooker

 (5 cups for the traditional method)

 heaping 1⁄2 cup green or brown lentils, rinsed

 well and picked over for any stones

 14oz (400g) can chickpeas, drained and rinsed

 1 tsp harissa paste

 few sprigs of cilantro, leaves only, to serve


 in the slow cooker


   PREP


 25 MINS


 COOK


 25–30 MINS PRECOOKING; AUTO/LOW 8 HRS


 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic

 and celery and cook for a further 6–10 minutes until the celery is soft.

 Add the lamb, turmeric, cinnamon, and ginger. Increase the heat a little, stir until the lamb is coated, and cook for 6–10 minutes until the lamb is no longer pink. Add a ladleful of stock and

 bring to a boil. Stir in the lentils and chickpeas, turning them to coat evenly, add the remaining stock, and bring back to a boil.

 Transfer everything to the slow cooker. Stir in the harissa paste, cover with the lid, and cook on auto/low for 8 hours. Ladle into warmed bowls, top with cilantro leaves, and serve with lemon

 wedges on the side.

 traditional method    PREP 25 MINS COOK 2 HRS

 Heat the oil in a large Dutch oven over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic and celery and cook for a further

 6–10 minutes until the celery is soft.

 Add the lamb, turmeric, cinnamon, and ginger. Increase the heat a little, stir until the lamb is coated, and cook for 6–10 minutes until the lamb is no longer pink. Add a ladleful of stock and

 bring to a boil. Stir in the lentils and chickpeas, turning them to coat evenly, add the remaining stock, and bring back to a boil.

 Reduce to a gentle simmer and cook for 1–11⁄2 hours until the lamb is meltingly tender. Check occasionally that it’s not drying out, topping up with a little hot water if needed. Stir in the harissa

 paste and cook for a few more minutes. Ladle into warmed bowls, top with cilantro leaves, and serve with lemon wedges on the side.

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