Moroccan 60 min

Harira

Name: Harira
Total time: 60 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 1 lb lamb stew meat, diced; 1 cup red lentils; 1 can (15 oz) chickpeas, drained; 1 can (28 oz) crushed tomatoes; 1 large yellow onion, finely diced; 4 stalks celery, diced; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh parsley, chopped; 1 teaspoon turmeric; 1 teaspoon cinnamon; 1 teaspoon ginger powder; 1 teaspoon cumin; 1/2 teaspoon black pepper; 2 tablespoons olive oil; Juice of 1 lemon; 2 tablespoons all-purpose flour mixed with 1/4 cup water (tadouira); 8 cups water or broth; Salt to taste

comfort-foodhigh-proteingluten-freespicy

Ingredientsfor 2

340

Cal

24g

Protein

36g

Carbs

11g

Fat

11 lb lamb stew meat, diced
21 cup red lentils
31 can (15 oz) chickpeas, drained
41 can (28 oz) crushed tomatoes
51 large yellow onion, finely diced
64 stalks celery, diced
71/4 cup fresh cilantro, chopped
81/4 cup fresh parsley, chopped
91 teaspoon turmeric
101 teaspoon cinnamon
111 teaspoon ginger powder
121 teaspoon cumin
131/2 teaspoon black pepper
142 tablespoons olive oil
15Juice of 1 lemon
162 tablespoons all-purpose flour mixed with 1/4 cup water (tadouira)
178 cups water or broth
18Salt to taste

Order ingredients on Instacart

Instructions

1
Heat olive oil in a large pot over medium-high heat. Brown lamb pieces for 5–6 minutes. Add onion and celery, cook 5 more minutes. Add turmeric, cinnamon, ginger, cumin, and pepper. Stir 1 minute.
2
Add crushed tomatoes, lentils, chickpeas, and 8 cups water. Bring to a boil, then reduce to a simmer. Cook for 35–40 minutes until lentils are completely soft and lamb is tender.
3
Whisk the flour-water mixture until smooth. Stir into the soup and cook for 10 more minutes — this thickens the soup in the traditional Moroccan way. Add lemon juice, fresh cilantro, and parsley. Season generously with salt. Serve with dates, bread, and hard-boiled eggs during Ramadan or as a warming everyday soup.