Moroccan Lamb Harira Soup with Citrus, Mint and Olive Salad and Moroccan Bread
Harira might just be one of the most popular soups in the world that has somehow skipped over most of the U.S. We lamb leg meat, chickpeas cooked in a mix of spices and chickpea flour to thicken this memorably-delicious soup/stew. The refreshing salad, with mint, orange and olives mixed with lettuce adds brightness to the meal.
COOK TIME: 15 minutes.
ALLERGENS: n/a
CONTENTS: 1.5 quarts of soup, citrus/mint dressing, pickled fennel, olives.
SUGGESTED SHOPPING LIST FOR SALAD: Romaine lettuce or baby kale, 2 oranges.
KEEP FROZEN. Heat soup from frozen. Thaw other items in a bowl of cold water for 5 minutes.
INSTRUCTIONS:
Soup - In bags - Place sealed bags in a pot of water and bring to a boil. Boil for 5 minutes, turn off the heat and let set until soup is hot through. In pot - Put contents of bags in a pot and heat on medium heat. In microwave - puncture bag and place in a container that can hold the soup. Heat on high until warmed.
Salad - Chop the romaine or de-stem the baby kale and supreme the oranges. Toss the greens, pickled fennel, and olives with the dressing. Top with the oranges.
INGREDIENTS: Soup - Lamb, chickpeas, water, chicken base (chicken meat, maltadextrin, salt, chicken stock (chicken bones, carrots, celery, onion), cane sugar, chicken fat, yeast extract, potato starch, onion powder, garlic powder, turmeric), chickpea flour, onions, carrots, celery, tomatoes, lentils, parsley, cilantro, ginger, turmeric, tomato paste, cinnamon, salt, pepper, star anise, bay leaves, saffron, cumin. Dressing - Olive oil, orange juice, sherry vinegar, orange zest, honey, mint, salt and pepper. Pickled fennel - Fennel, water, white wine vinegar, rice vinegar, sugar, salt, orange zest, chile pepper. Olives - olives, water, salt, citric acid, lactic acid, ascorbic acid.
