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Moroccan Beef Harira Soup
1 tsp. olive oil
2 Tbsp. white whole wheat flour
3/4 lb. boneless round stewing beef
1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground coriander
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper flakes
2 (14.5 oz.) cans low-sodium beef broth, divided
2 Tbsp. tomato paste
1 large onion, finely chopped
2 celery stalks, ends trimmed, finely chopped
1/2 cup dry lentils, rinsed and picked through
2 cups water
1/2 cup fine egg noodles
1 (15 oz.) can reduced-sodium chickpeas, drained and rinsed
1/4 cup finely chopped flat leaf parsley
1/4 cup Finely chopped fresh cilantro
Fresh lemon wedges (optional)
Hot Sauce, such as Tabasco (optional)
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Moroccan Beef Harira Soup

Moroccan Beef Harira Soup

Moroccan Beef Harira Soup
  • Servings:Makes 4
  • Prep Time:15 minutes
  • Cook Time:40 minutes
1. Heat oil in a large pot over medium heat. Toss flour and beef together in a medium mixing bowl until beef is coated with the flour. When oil is hot, add beef. Discard any extra flour. Cook and stir until beef is lightly browned on all sides, 3 to 4 minutes.
2. Add cinnamon, ginger, coriander, black pepper, and red pepper. Cook and stir until fragrant, about 1 minute. Add 1/2 cup of the beef broth, tomato paste, onion, and celery. Cook and stir until vegetables are evenly coated with spices and onion begins to soften, about 1 to 2 minutes.
3. Add lentils, remaining beef broth, and water. Bring to a simmer. Cover and simmer for 30 minutes, stirring often. Lentils should be cooked through.
4. Add egg noodles and chickpeas. Stir well. Continue to simmer until noodles are tender, about 5 minutes. Remove from heat and stir in parsley and cilantro. Serve immediately, with lemon wedges on a plate and hot sauce offered on the side, if desired.
Source: Hannaford fresh Magazine, November - December 2009