Warming Beef Harira Style Stoup
with Garlic Ciabatta Dippers and Yoghurt
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Carrot
3 unit(s)
Garlic Clove
1 carton(s)
Lentils
30 grams
Olives
120 grams
British Beef Mince
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
50 grams
Harissa Paste
(Contains Sulphites)
1 sachet(s)
Ground Cumin
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 pot(s)
Beef Stock Pot
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
150 milliliter(s)
Water for the Beef
2 tbsp
Olive Oil for the Garlic Bread
Nutritional information
Instructions
Preheat your oven to 200°C. Trim the carrot, quarter lengthways and chop into 1cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press). Drain and rinse the brown lentils in a sieve. Roughly chop the olives.
Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince and carrot, fry until browned and softened,5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. Season with salt and pepper and a pinch of sugar (if you have any).
Meanwhile, halve the ciabatta and lay them onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the oil for the garlic bread (see ingredients for amount). Set aside.
When the veg has softened, stir the remaining garlic, olives, harissa paste and cumin into the beef pan. Cook for 1 min, then add the chopped tomatoes with onion and garlic, brown lentils and water for the beef (see ingredients for amount). Stir in the beef stock paste, then bring the mixture to the boil. Lower the heat and simmer until thickened, 6-8 mins.
Meanwhile, bake the garlic bread on the top shelf of your oven until golden, 5-6 mins. When the harira has thickened to your liking, taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle. TIP: Add a splash of water if it's a little thick.
Halve the garlic bread into triangles. Spoon the harira into bowls and top with a spoonful of yoghurt. Serve the garlic bread alongside for dipping. Enjoy!
