Red Moroccan Harira

Name: Red Moroccan Harira
Prep time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.25 tsp thyme; 2 tsp salt; 0.5 tsp paprika; 0.25 tsp cinnamon; 0.25 tsp basil; 0.25 tsp turmeric; 0.25 tsp ginger; 1 stalk celery; 0.5 red bell pepper; 0.5 onion; 1 carrot; 0.125 cup fresh parsley; 0.125 cup fresh cilantro; 1 can diced tomatoes (15 ounce); 2 tbsp olive oil; 1 tsp minced garlic; 0.25 cup uncooked brown lentils; 0.25 lb chicken; 1 can tomato sauce (15 ounce); 0.25 cup thin tiny pieces pasta; 0.5 can chickpeas (15 ounce); 0.125 cup flour; 0.25 cup milk; 0.5 fresh lemon

Gently simmered lentils, chicken and celery, warmed with paprika and cinnamon.

1 hr 30 min · Serves 6 · Medium

Method

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Time: Prep 90 min · 90 min total
Difficulty: medium

1
Mix all spices in a small cup. Set Aside. In a food processor, puree all veggies. Fry garlic and lentils in oil for 2 minutes in a pan.
2 min
2
Add Veggie Puree to pan. Sauté on med/high heat for 15 minutes. Stir once in awhile. Meanwhile, chop meat into 1/2 inch cubes.
15 min
3
In Large stew Pot: Combine 2 c water, chopped meat, tomato sauce, pasta pieces and sauté mixture.
4
Bring to a light boil. Let it all cook for 30 minutes on low heat. Stir occasionally. Add spices, chickpeas and 1 more c water.
30 min
5
Dissolve flour in 2/3c water. Add to stew. Cook 10 more minutes. Add Milk. Cook 5 more minutes. Squeeze in fresh lemon and turn off.