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Vegetable Harira

​This fragrant and spicy soup is the perfect dish to beat the winter blues. Make ahead and you can pack this for your lunch, the flavours taste even better the next day! 


1 tsp olive oil
1 large onion, finely sliced
2 medium carrots, scrubbed and diced into cubes
1 fennel, diced into cubes
4 garlic cloves, finely chopped
1 tbsp ground cumin
1 tbsp ground cinnamon
2 tbsp hot smoked paprika
1 tbsp ground ginger
A pinch of dried chilli flakes
A large pinch of saffron stamens
2 tbsp tomato puree
1 jar of passata
700 ml vegetable stock (can use stock cube)
1/2 tsp rosewater
1 x can of chickpeas, drained and rinsed
200 g cooked puy lentils
100 g chopped reen beans
Lemon juice, to taste
Small handful each of coriander and parsley leaves, finely chopped
Salt to taste


  • Put the olive oil in a large casserole or heavy-based pan with a lid and bring to a medium heat. Gently fry the onion, carrots and fennel with a pinch of salt for 15 minutes, until soft.
  • Stir in the garlic, spices and tomato purée. Turn up the heat and cook for a few minutes to cook out the puree.
  • Add the passata, stock, rosewater, chickpeas, lentils and bring to a gentle simmer. Partially cover with the lid and simmer gently for about 30 minutes, add the green beans and cook for a further 15 minutes.
  • Season with salt according to taste. Just before you serve, squeeze over fresh lemon juice and sprinkle with fresh herbs.

This recipe was created by Shelina Permalloo for Weight Watchers 

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