Moroccan Harira
  • 2tablespoons butter
  • 1medium onion, chopped
  • 3/4cup chopped fresh parsley
  • 1tablespoons chopped celery leaves
  • 1teaspoon ground black pepper
  • 1teaspoon turmeric
  • 1/2teaspoon ground cinnamon
  • 1cup cooked chicken, diced
  • 3/4cup dried lentils
  • 2tablespoons chopped fresh cilantro
  • Saltto taste
  • 2pounds tomatoes, puréed
  • 1/2cup fine soup noodles
  • 3tablespoons semolinamixed with 1/2 cup water
  • Lemon wedgesfor garnish
  1. Heat butter in stockpot and sauté vegetables, pepper and turmeric for about 4 minutes, stirring frequently.
  2. Add cinnamon and chicken, turning until golden but not brown, 15-20 minutes.
  3. 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.
  4. Add 1 1/2 quarts of water and cook until lentils are soft, about 1 hour.
  5. 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