Moroccan Harira (Gluten-free)

Ingredients

• 300 g lamb or beef, cut into small cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery sticks, chopped
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp black pepper
• 1 tsp salt
• 1 can (400 g) chopped tomatoes
• 2 tbsp tomato paste
• ½ cup brown lentils, rinsed
• 1 can (400 g) chickpeas, drained
• 8 cups water
• ¼ cup short-grain rice
• 3 tbsp rice flour
• 1 small bunch coriander, chopped
• 1 small bunch parsley, chopped
• 2 eggs (optional)
• Lemon wedges and dates, to serve

Method

1. Brown the meat in the oil, then add the onion, celery, spices and salt and cook for 5 minutes.
2. Add the tomatoes, tomato paste, lentils and water. Bring to the boil, cover and simmer for 45 minutes.
3. Add the chickpeas, rice and half the herbs and simmer for 15 minutes.
4. Whisk the rice flour with ½ cup cold water until smooth. Pour it slowly into the soup, stirring all the time, and simmer for 5 minutes until silky.
5. If you like, beat the eggs and drizzle them into the simmering soup, stirring gently so they set in threads.
6. Stir in the remaining herbs and serve with lemon and dates.

Gluten-free check: We thicken with rice flour instead of the usual wheat flour. Use a rice flour labelled gluten-free. We make the soup with water and let the meat and vegetables flavour it. Many cooks add a stock cube or stock powder; if you do, use one that is certified gluten-free – most standard cubes contain wheat.