Harira

Ingredients

• 4 tablespoons olive oil
• 1 large onion, chopped
• 2 red onions, chopped
• 4 cloves garlic, chopped
• 3 pounds cubed lamb meat
• 2 ½ teaspoons ground turmeric
• 2 teaspoons ground black pepper
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cayenne pepper
• 1 cup chopped celery
• 1 cup chopped fresh cilantro
• Sea salt
• 1 29-ounce can diced tomatoes
• 1 tomato, chopped
• 1 ½ cups green lentils
• 2 15-ounce cans garbanzo beans, drained
• 6 ounces vermicelli pasta
• 3 eggs, lightly beaten
• Juice of 2 lemons

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    628 calories; 32 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 34 grams protein; 128 milligrams cholesterol; 731 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. In a large pot, warm olive oil. Add both types of onion and garlic, and cook until softened, about 5 minutes. Add lamb, turmeric, black pepper, cinnamon, ginger, cayenne, celery and cilantro, and cook, stirring frequently, for 5 minutes. Season with salt. Add canned tomatoes, reserving juice, and tomato and simmer for 15 minutes.
2. Add reserved tomato juice, 12 cups water and lentils. Bring mixture to a boil, then reduce heat. Simmer, covered, for 2 hours.
3. Increase heat to medium-high. Add beans and pasta. Cook until pasta is al dente, about 10 minutes. Reduce heat to a simmer. Taste for seasoning. Stir in eggs, then lemon juice. Ladle into bowls and serve.