Rye Free Classic Moroccan Harira

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

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Ingredients

6 servings

1 lb bone-in lamb shoulder, cut into 1-inch pieces
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
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
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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