Red Moroccan Harira

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.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• Spices

• 1⁄4 teaspoon thyme
• 2  teaspoons salt
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon basil
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon ginger

• Veggies

• 1  stalk celery
• 1⁄2 red bell pepper
• 1⁄2 onion
• 1  carrot
• 1⁄8 cup fresh parsley
• 1⁄8 cup fresh cilantro
• 1 (15 ounce) can diced tomatoes

• Other

• 2  tablespoons olive oil (or more)
• 1  teaspoon  minced garlic
• 1⁄4 cup  uncooked brown lentils
• 1⁄4 lb chicken
• 1 (15 ounce) can tomato sauce
• 1⁄4 cup  thin tiny pieces pasta
• 0.5 (15 ounce) can chickpeas (or full)
• 1⁄8 cup flour
• 1⁄4 cup milk
• 1⁄2 fresh lemon

Directions

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