moroccan

Barley and Vegetable Harira Style Soup with Lamb

Name: Barley and Vegetable Harira Style Soup with Lamb
Yield: 1 serving
Cuisine: moroccan
Ingredients: 108 g ground lamb (85-90% lean); 9 g olive oil; 76 g onion, finely chopped; 38 g celery, finely chopped; 13 g tomato paste; 127 g canned crushed tomatoes; 57 g cooked chickpeas, drained; 29 g pearled barley (dry); 10 g lemon juice; 6 g cilantro, chopped; 1 g ground cumin; 0.64 g ground turmeric

This simmered dish pairs ground lamb with pearled barley, onion, finely chopped and celery, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

31 g Protein

58 g Carbohydrates

35 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

108g ground lamb (85-90% lean) 275 kcal
9g olive oil 80 kcal
76g onion, finely chopped 30 kcal
38g celery, finely chopped 6 kcal
13g tomato paste 11 kcal
127g canned crushed tomatoes 41 kcal
57g cooked chickpeas, drained 93 kcal
29g pearled barley (dry) 103 kcal
10g lemon juice 3 kcal
6g cilantro, chopped 2 kcal
1g ground cumin 4 kcal
1g ground turmeric 2 kcal

Cooking instructions

olive oilonioncelery
Heat olive oil in a pot over medium heat. Add onion and celery and cook until softened, 5 minutes.
ground lamb (85-90% lean)ground cuminground turmeric
Add ground ginger, ground turmeric, ground cumin, black pepper, and lamb. Break up and brown the lamb, 4 to 5 minutes.
tomato pastecanned crushed tomatoes
Stir in tomato paste, then add canned crushed tomatoes and water. Bring to a gentle boil.
pearled barley (dry)
Add barley, reduce heat to a steady simmer, and cook until barley is tender, 25 to 30 minutes, stirring occasionally.
cooked chickpeascilantro
Stir in chickpeas and chopped cilantro. Simmer 5 minutes to warm through.
lemon juice
Taste and adjust salt and lemon juice. Serve hot.