Harira (Moroccan beef, tomato, lentil and chickpea soup)

Step 1
Heat the oil in a large stock pot on medium-high heat. Add the beef and cook, stirring occasionally, for 2 minutes or until browned but not cooked through.

Step 2
Add the onion, celery and carrot and cook, stirring, for 3-4 minutes, until vegetables start to soften.

Step 3
Add the tomatoes, tomato paste, rice, coriander, ginger, cinnamon, turmeric, stock cubes and 8 cups water and stir to combine. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 1 hour and 15 minutes or until beef is tender.

Step 4
Add the chickpeas and lentils to the soup and stir to combine. Cook for 15 minutes or until the soup has thickened.

Step 5
Season with pepper. Divide among bowls and sprinkle with coriander to serve.

Serving suggestion: traditionally this dish is usually served with lemon slices, crusty bread, figs and a honey-rosewater flavoured pastry called chebakia. 

Food safety tip: if you are taking leftovers for lunch, harira needs to be kept hot so pack in a thermos.