Golden Lentil Stew (Harira)
Barbara Shaurette
ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 cup dried chickpeas, soaked overnight
- 8 cups vegetable stock
- 4 cups water
- 3 garlic cloves, minced
- 2 tbsp finely chopped fresh cilantro
- 1 tbsp coarsely chopped fresh cilantro
- 3 tsp coarse salt
- 4 celery stalks, finely chopped
- 4 ripe tomatoes, peeled and chopped
- 1 cup yellow lentils
- 1 tbsp tomato paste
- 1 tbsp fresh lemon juice
- 1 cinnamon stick
- 1/2 tsp sweet paprika
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/4 tsp ground nutmeg
- 1/4 tsp ground pepper
- 1/8 tsp ground cloves
- 5 oz. orzo or vermicelli
- 1/2 cup chopped, pitted dates
- 2 tbsp coarsely chopped fresh parsley
- whole parsley leaves (for garnish)
- 1 lemon, cut into wedges (for garnish)
directions
- 1
1. Heat oil in a Dutch over over medium heat. Add onion, and cook for five minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
- 2
2. Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice and spices to pot. Simmer until lentils are tender, another 30-40 minutes.
- 3
3. Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves and serve with lemon wedges.
Source: Barbara Shaurette
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