Moroccan Harrira (hearty soup)

Ingredients:

2 cups cooked pulses – either mixed tin or use white beans or pinto beans

1 large red onion diced

2 large tblsp harissa paste

1 tsp ground cummin

1 tsp ground tumeric

A generous grind of black pepper

Juice of ½ lemon

1 400g tin chopped tomatoes

A large handful of coriander chopped

A large handful of flat leaf parsley chopped

2 vegetable or vegetarian salt reduced chicken stock cubes

2 cups shredded black kale

2 carrots diced

1 large potato diced (optional)

Method: 

Dry Sautee` onion and carrot gently in a large pot until tender add a pinch of salt, add the tomato and sauté  for 10 mins, add 2 L of boiling water to pot. Add the vegetable stock cubes,  cooked pulses, shredded kale, seasoning,  spices, lemon juice and gently cook – do not boil.  Add the herbs and harissa paste just before serving.