Simple Harira Soup

A pared-down take on the classic Moroccan harira, which is traditionally served during Ramadan, this is a gorgeous, filling and healthy soup. It’s super nourishing throughout pregnancy and also during postpartum. This soup feels like a warm hug in a bowl and is filled with goodness to nurture the new mother. It is rich in folate, fibre, iron, vitamin B6, magnesium and calcium. Make a batch, divide it between jars and freeze the soup for an easy-go-to whenever those hunger pangs strike. You can leave out the chicken or replace it with diced lamb shoulder.

Ingredients

| Serves 8 |

1 tbsp butter or coconut oil

1 brown onion, diced

1 tsp ground cumin

1 tsp ground turmeric

½ tsp ground cinnamon

600g chicken thigh fillets, chopped

2 x 400g (14oz) tins* chopped tomatoes

400g (14oz) tin* chickpeas, or ¾ cup (145g) dried chickpeas, soaked overnight in cold water then cooked until tender

½ cup (100g) red lentils, rinsed

1 cup (20g) flat leaf parsley leaves, plus extra to serve

1 cup (30g) coriander (cilantro) leaves, plus extra to serve

3 cups (500ml - 750ml) chicken stock

Method

Melt the butter in a heavy-based saucepan over medium-high heat. Cook the onion for 5 minutes or until soft and translucent. Add the spices and chopped chicken and cook, stirring often, for 5 minutes.

Stir in the tomatoes, chickpeas, lentils, herbs and stock. Gently simmer for about 30 minutes.

Serve the soup with some ward Turkish or Sourdough bread and a few extra parsley and coriander leaves.

*To reduce your toxic load, eat canned food less often. Cans can be lined with BPA or BPA alternatives. Honest to Goodness and Eden Health Foods make cans without lining and are two of the safest non-BPA brands. For tomatoes, given their acidity, avoid cans altogether and opt for fresh chopped tomatoes, and passata or tomato paste in glass jars.

For more helpful tips on how to enjoy a healthier diet and live a low-tox lifestyle, grab a copy of our 70 Ways To Minimise Your Exposure To Toxins handbook.