Moroccan Harira

Name: Moroccan Harira
Ingredients: 1/2 cup green lentils; 1 Tbs. olive oil; 1 large onion, chopped (2 cups); 1/2 cup chopped fresh parsley; 1/2 cup chopped cilantro; 1/2 tsp. ground ginger; 1 cinnamon stick; 1 15-oz. can chopped tomatoes, drained, liquid reserved; 2 cups low-sodium vegetable broth; 1 15-oz. can chickpeas, rinsed and drained; 1/2 cup vermicelli; Lemon wedges, for garnish; 2 Tbs. all-purpose flour; 1/4 cup chopped cilantro; 2 Tbs. lemon juice; 1 Tbs. tomato paste

16 ingredients

12 steps

Ingredients

1/2 cup green lentils
1 Tbs. olive oil
1 large onion, chopped (2 cups)
1/2 cup chopped fresh parsley
1/2 cup chopped cilantro
1/2 tsp. ground ginger
1 cinnamon stick
1 15-oz. can chopped tomatoes, drained, liquid reserved
2 cups low-sodium vegetable broth
1 15-oz. can chickpeas, rinsed and drained
1/2 cup vermicelli
Lemon wedges, for garnish
2 Tbs. all-purpose flour
1/4 cup chopped cilantro
2 Tbs. lemon juice
1 Tbs. tomato paste

Directions

1

To make Harira: Cook lentils in pot of boiling salted water 2 minutes.
2

Drain.
3

Heat oil in large pot over medium heat.
4

Add onion, parsley, cilantro, ginger, and cinnamon; saute 5 minutes, or until onion is soft.
5

Stir in tomatoes, and saute 5 minutes more.
6

Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water.
7

Season with salt and pepper, and bring to a boil.
8

Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender, stirring occasionally.
9

To make Tadouira: Whisk flour with 1 cup water in bowl.
10

Whisk in cilantro, lemon juice, and tomato paste.
11

Stir Tadouira and vermicelli into Harira, and cook 3 minutes, or until noodles are soft.
12

Serve with lemon wedges.