Delicious Living
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 3/4 cup chopped fresh parsley
  • 1 tablespoons chopped celery leaves
  • 1 teaspoon ground black pepper
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 cup cooked chicken, diced
  • 3/4 cup dried lentils
  • 2 tablespoons chopped fresh cilantro
  • Salt (to taste)
  • 2 pounds tomatoes, puréed
  • 1/2 cup fine soup noodles
  • 3 tablespoons semolina (mixed with 1/2 cup water)
  • Lemon wedges (for garnish)

Moroccan Harira

Staff | Delicious Living
  • Serves: 6 people
  • Calories per serving: 343

This soup is like Italian minestrone, kicked into a different universe by spices from the Arab World.

  1. Heat butter in stockpot and sauté vegetables, pepper and turmeric for about 4 minutes, stirring frequently.
  2. Add cinnamon and chicken, turning until golden but not brown, 15-20 minutes.
  3. Wash lentils. Purée cilantro leaves with a little salt and water. Combine lentils, cilantro purée and tomato purée with chicken and cook over low heat for 15 minutes.
  4. Add 1 1/2 quarts of water and cook until lentils are soft, about 1 hour.
  5. Add salt to taste and cook noodles about 5 minutes before serving. Stir in flour-water mixture and cook 3 minutes, stirring constantly. Serve in large bowls garnished with lemon wedges.

Photography by: Priscilla Montoya

Per Serving: 343 cal, 28% fat, 11g fat, 93mg chol, 26g carb, 36 g protein

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