Recipe for Moroccan Harira Soup 
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Yield:
1
Ingredients:
Amount Ingredient
125 gm chick peas, washed and picked over and soaked overnight
2 tbl butter
1/2 tsp cinnamon
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground paprika
1/2 tsp ground black pepper
1 pch Krokos Greek red saffron threads*
500 gm lamb fillets or shoulder, cut into cubes
1 lrg onion, finely chopped
1/3 cup chopped Italian parsley
1/3 cup chopped Coriander
400 gm chopped tinned tomatoes
5 cup water, (5 to 6)
125 gm lentils, washed and picked over
2 tbl lemon juice
Instructions:
Instructions: In a large saucepan, melt the butter and stir in the cinnamon, ginger, turmeric, paprika, pepper and saffron threads. Cook slowly for two minutes to release their wonderful fragrances. Add the cubed lamb, onion, parsley and coriander and cook stirring until the lamb is cooked and the onions are soft, about 15 minutes. Add the tomatoes and cook a further 5 minutes. Add the water and chickpeas and heat to boiling point. Simmer for 1 hour, partially covered..

Add the lentils and cook a further 45 minutes until the lentils are soft. Add lemon juice and salt and cook for a further 5 minutes. Serve with extra lemon slices and parsley if desired.

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