Red Moroccan Harira

5.0(6)

Its red, its good, and you will want more! This recipe is a time saver. It uses chicken, but if you like you can use beef or lamb. I suggest making it double. Its that good.

by Dasha·published 2007-03-13

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Vegetable

Servings

6 serving(s)

Total time

1h 30m

prep 1h 30m

Calories / serving

223 kcal

Ingredients (24)

serves

1/4 teaspoon thymethyme
2 teaspoons saltsalt
1/2 teaspoon paprikapaprika
1/4 teaspoon cinnamoncinnamon
1/4 teaspoon basilbasil
1/4 teaspoon turmericturmeric
1/4 teaspoon gingerginger
1 stalk celerycelery
1/2 red bell pepperbell-pepper
1/2 oniononion
1 carrotcarrot
1/8 cup fresh parsleyparsley
1/8 cup fresh cilantrocilantro
1 (15 ounce) can diced tomatoestomato
2 tablespoons olive oil (or more)
1 teaspoon minced garlicgarlic
1/4 cup uncooked brown lentils
1/4 lb chickenchicken
1 (15 ounce) can tomato saucetomato-sauce
1/4 cup thin tiny pieces pasta
0.5 (15 ounce) can chickpeas (or full)chickpea
1/8 cup flourflour
1/4 cup milkmilk
1/2 fresh lemonlemon

Instructions (12 steps)

01Mix all spices in a small cup. Set Aside.
02In a food processor, puree all veggies.
03Fry garlic and lentils in oil for 2 minutes in a pan.
04Add Veggie Puree to pan. Sauté on med/high heat for 15 minutes. Stir once in awhile.
05Meanwhile, chop meat into 1/2 inch cubes.
06In Large stew Pot: Combine 2 c water, chopped meat, tomato sauce, pasta pieces and sauté mixture.
07Bring to a light boil. Let it all cook for 30 minutes on low heat. Stir occasionally.
08Add spices, chickpeas and 1 more c water.
09Dissolve flour in 2/3c water. Add to stew. Cook 10 more minutes.
10Add Milk. Cook 5 more minutes.
11Squeeze in fresh lemon and turn off.
12ENJOY!

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