Harira – lightly spiced lamb and mung bean soup

I knew I’d love this soup from the moment I first saw it. Not too thick but not too thin, it’s a flavourful big bowl of warmth. Invented by the Berbers (nomadic north Africans), harira has been adopted as a traditional breakfast meal during Ramadan. Traditionally it is made with chickpeas and mung beans but I’ve used all mung beans (noticed a theme yet?) because they are better for all Doshas and easier to cook from scratch. It’s not common to mix proteins in Ayurveda, but a small amount of