This soup is like Italian minestrone, kicked into a different universe by spices from the Arab World.
Moroccan Harira
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Ingredients
- 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
Instructions
- Heat butter in stockpot and sauté vegetables, pepper and turmeric for about 4 minutes, stirring frequently.
- Add cinnamon and chicken, turning until golden but not brown, 15-20 minutes.
- 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.
- Add 1 1/2 quarts of water and cook until lentils are soft, about 1 hour.
- 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.
Recipe Notes
Nutrition Facts
Moroccan Harira
Amount Per Serving
Calories 343
% Daily Value*
Cholesterol 93mg
31%
Total Carbohydrates 26g
9%
Protein 36g
72%
* Percent Daily Values are based on a 2000 calorie diet.
Photography by: Priscilla Montoya
Per Serving: 343 cal, 28% fat, 11g fat, 93mg chol, 26g carb, 36 g protein
