Moroccan Lamb Harira Soup with Citrus, Mint and Olive Salad and Moroccan Bread

Wheat (bread only)

1. 1.5 Quarts of Soup

2. Citrus Mint Dressing

3. Pickled Fennel

4. Olives

5. Croutons

6. Bread

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.

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.

BREAD:  Heat bread in the oven for 3-4 minutes (best wrapped in foil) or in the microwave for 30 seconds.

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. Bread - wheat flour, water, salt, yeast.