Typically, Harira is made with lamb, but I decided to use rotisserie chicken instead and lighten it up for these cool spring evenings we are having.
1-28 oz can San Marzano tomatoes
1 small rotisserie chicken in pieces
1/2t each of tumeric and cinnamon
2T unsalted butter
1/4C cilantro, chopped
2T parsley, chopped
1 onion, diced
1/4C red lentils
1C garbanzo beans
1/4C orzo pasta
2 shallots, peeled
1/2C shredded zucchini
Salt and fresh cracked pepper
3C dark chicken stock, or light stock
-Melt butter in a soup pot, and add in the onions; cook 5 minutes on medium
-Add in the tomatoes, tumeric, cinnamon, and fresh herbs
-Rinse lentils and add in to soup with garbanzos, orzo, and stock.
-Season with salt and cracked pepper, bring to a boil, then reduce to a simmer & cover.
-Cook for 1 1/2 hours, add in chicken, shallots, and zucchini;cook for another 30 minutes, stirring every so often.