Quick quinoa tabbouleh
A superhealthy and substantial salad, quinoa makes a nutritious alternative to pasta and rice
Moroccan harira
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1-2 tbsp rapeseed oil
- 2 large onions, finely chopped
- 4 garlic cloves, chopped
- 2 tsp turmeric
- 2 tsp cumin
- ½ tsp cinnamon
- 2 red chillies, deseeded and sliced
- 500g carton passata
- 1.7l reduced-salt vegetable bouillon
- 175dried green lentils
- 2 carrots, chopped into small pieces
- 1 sweet potato, peeled and diced
- 5 celery sticks, chopped into small pieces
- ⅔ small pack coriander, few sprigs reserved, the rest chopped
- 1 lemon, cut into 4 wedges, to serve
Method
- STEP 1
Heat the oil in a large non-stick sauté pan over a medium heat and fry the onions and garlic until starting to soften. Tip in the spices and chilli, stir briefly, then pour in the passata and stock. Add the lentils, carrots, sweet potato and celery, and bring to the boil.
- STEP 2
Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.
