Moroccan Harira

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.


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