Dinner · Moroccan
Harira-Style Beef and Legume Soup
A version without flour thickening: simmered beef, lentils, chickpeas, tomato and herbs.
- per serving
- 370 kcal
- Protein
- 25 g
- Total time
- 14 h 40 min
- Makes
- 1 serving
Instructions
The day before, soak the 20 g of dried chickpeas in 250 ml of water for 12 hours in the refrigerator. Drain and rinse. Rinse the 30 g of dried green or brown lentils.
Cut the 50 g of lean stewing beef, such as trimmed chuck, into 1.5 cm cubes. Slice the 40 g of onion, chop the 150 g of tomato, and separately chop the 10 g of parsley and the 10 g of cilantro.
Heat the 8 g of oil in a small Dutch oven, brown the beef for 5 minutes, then soften the onion for 5 minutes. Add a pinch of ginger, turmeric and pepper, the chickpeas and 600 ml of water. Bring to a boil, then simmer covered for 75 minutes.
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