Prep Time:
Yield:Description
Once you make this soup it will become a staple in your house I promise. It’s comforting, smells amazing and is a great way to use up leftovers from a roast lamb meal.
Scale
Ingredients
- Leftover roast lamb on bone (remove meat & chop up, reserving for later)
- Leftover roast vegetables (I usually roast up extra knowing I’ll make this later)
- 1/2 butternut pumpkin
- 1 leek
- 3 carrots
- 1/2 head of fennel
- 1/2 head of broccoli
- 1/2 bunch of spinach or kale (thick stems removed) and chopped up
- Leftover gravy & leftover water if you steamed greens to go with roast
- 1 stick of cinnamon
- 1 tspn each of ground cumin, coriander & smoked paprika
- Generous pinch of saffron strands
- Very generous tspn of salt & ground pepper
- 2 x 400g cans of diced tomatoes
- 1 litre of water (or stock)
- 1/4 cup of red lentils
- 1/4 cup of puy lentils
- 1 can of chickpeas
- Fresh coriander, lemon juice for serving
- Plain yoghurt of choice for serving
Instructions
- Immediately after your roast lamb dinner is finished and the leftovers are cooled :
- Remove meat from bone and chop up, reserving for later
- Tumble bone, leftover gravy, leftover water from steaming, leftover veg all into a giant stock pot
- When you are ready to cook if you didn’t have leftover roast vegetables, not too worry, just chop up the equivalent and add to the pot uncooked. I like to only put in the “harder” root and gourd like vegetables here as they may require more cooking and take longer to break down
- Add in all the herbs and spices (see note below on saffron)
- Top with water or stock (ensure the bones are covered)
- Add in the canned tomatoes
- Bring to the boil, reduce to a simmer and bubble away for 3 hours
- In the final 30 minutes remove the bones from the soup, add in any greens you may have (ie spinach, kale, broccoli) and any pulses
- Check for seasoning, you might need to add more salt
- Before serving give the soup a good mush with potato masher and add the reserved lamb meat. It should resemble now a thick stew like soup
- Serve with fresh coriander leaves, a squeeze of lemon and top with your favourite plain yoghurt
Notes
- If you want to make this soup from scratch you could simply buy some lamb bones and pre-roast them. I’ve done this before when we are hankering for the flavours
- Like many of the recipes I prefer, this is a great way to use up leftovers and is very accommodating to substitutions, I tend to include whatever vegetables are on hand and in need of using up
- Roasting the vegetables is not essential but it undoubtedly adds extra flavour and depth to the soup. The same goes for adding in any gravy you might have leftover. Don’t throw it away, it is liquid gold!
- Saffron is really the essential ingredient here, don’t skimp on it, the real stuff isn’t cheap but a small pinch and it makes all the difference
Keywords: moroccan harira from lamb leftovers