Eosinophilic Esophagitis Friendly Classic Moroccan Harira
Total time1 hr 30 min
Prep time20 min
Cook time1 hr 10 min
4.5(5)
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Learn more →Ingredients
6 servings
- 1 lb bone-in lamb shoulder, cut into 1-inch pieces
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp black pepper
- ¼ tsp saffron threads, crumbled
- 1 can (28 oz) crushed tomatoes
- 6 cups low-sodium chicken broth
- ½ cup green or brown lentils, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- ⅓ cup vermicelli or thin broken spaghetti
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - ½ cup fresh cilantro, roughly chopped
- ½ cup fresh flat-leaf parsley, roughly chopped
- 1 tsp salt, plus more to taste
- 2 tbsp tomato paste
For the tedouira (thickener)
- 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup cold water
For serving
- 2 tbsp fresh lemon juice
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large 6-quart Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the lamb pieces and sear, turning occasionally, until browned on most sides, about 6–8 minutes. The lamb does not need to be cooked through at this stage.
- 2
Reduce the heat to medium. Add the onion and celery to the pot and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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