Protein Boost | One-Pot Moroccan Halloumi Harira
with Lentils & Chickpeas
Cooking time
30 minutes
Servings
2/4
Calories
990 /serving
Home is where the hearty is! When Moroccan harira is in the house, there’s nowhere else you’d rather be on a winter night. This classic soup is chock full of lentils, rootsy veggies and dark lacinato kale, all swirled up with the sunniest ras el hanout spices.
We will send you:
- 1 Celery stalk
- 1 Onion (or shallot)
- 100g Nantes carrots
- ½ Bunch of lacinato kale
- 200g Red lentils
- 540ml Chickpeas (canned)
- 100ml Tomato sauce
- 60ml Vegetable demi-glace
- 125g Halloumi
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
Contains: Milk
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
30 g
Saturated Fat
12 g
Sodium
1610 mg
Total Carb
133 g
Sugars
19 g
Protein
58 g
Fibre
40 g
Preparation
Mise en place
- Halve, peel and small-dice the onion.
- Halve the carrots and celery lengthwise; thinly slice crosswise.
- Drain and rinse the chickpeas.
- Remove the kale leaves from the stems; thinly slice the leaves. In a medium bowl, combine with a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.
Start the harira
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the onion and sauté, 1 to 2 min., until fragrant.
- Add the carrots, celery, spices and S&P.
- Cook, stirring occasionally, 4 to 6 min., until beginning to soften.
Continue the harira
- To the pot, add the lentils, demi-glace, tomato sauce and 3 cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 10 to 12 min., until slightly thickened and the vegetables are tender.
Finish the harira
- To the pot, add the kale, chickpeas, 1 cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 2 to 3 min., until combined and wilted.
Plate your dish
- Divide the harira between your bowls. Bon appétit!
