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Golden Lentil Stew

Recipe photo courtesy of Yunhee Kim

This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.

Source: Martha Stewart Living, October 2007



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How would you rate this recipe?
  • lindseybeech
    8 JAN, 2018
    This stew was really good! Even my picky husband went back for seconds.
  • Eviebelle
    4 DEC, 2013
    This was one of the most delicious things I've ever cooked. LOVED it. We gobbled it up and were sad when it was gone. I used orzo, and used canned tomatoes. Perfection.
  • undrh2oluv
    25 APR, 2012
    I thought this dish was fantastic! It had a lot of flavor and was incredibly lite at the same time. I do not normally lean towards these types of spices and I loved it! Only change I made was that I used an entire can of drained/washed garbanzo beans instead of the dry ones. There's only 1/2 cup of orzo, don't skip it! That extra bit of texture is good. I was very skeptical of the dates too, but they are actually very subtle chopped. Don't substitute for a squishy raisin! Really pleased!!
  • JudahBuddha
    6 DEC, 2008
    I doubled this recipe so I had a lot to sharen n n n n n ..and what a HIT! Everybody LOVED it! I used vermicelli, but next time In n n n n n ll use the orzo for the sizen n n n n n n n n n n n .I found the pasta was important to really round this recipe out. I loved the idea of datesn n n n n n but if I hadnn n n n n n t put them in myself I would never believe they where in there, next time In n n n n n ll try raisins.
  • Friend2798196
    12 NOV, 2008
    Hello There Wilma53, This is not a hich calorie dish at all. Take a second look at the ingredients. monetgardening
  • Tamara5252
    8 NOV, 2008
    This is an amazing stew - one of my favourites. I think the orzo is perfect in the soup, but will try adding it seperately. Great with flatbread. or pita brushed with a little olive oil and cumin and grilled or browned.
  • NapaCindy
    7 NOV, 2008
    I substituted raisins for the dates because they hold their shape; it's what's used in most Moroccan recipes. I also agree...skip the pasta.
  • MS11583070
    6 NOV, 2008
    I'm not sure about the dates, I've never heard of that - how about a little honey, if anything? I would be inclined to skip the pasta as well, in favor of a smooth textures soup. Does anyone think, who's made it, that would be okay? I'm interested in reproducing a natural foods carton soup I am mad for, a golden lentil with a nice bite.
  • EWjunk
    6 NOV, 2008
    This is one of my favorite soups. It has such a depth of flavor from all the seasonings, etc. I tend to prefer small portions, but I think this amount is actually right for 8 (hungry) people. It is delicious leftover, but I will say the orzo swells up, and that combined with the lentils turn the leftovers into more of a tasty glop than soup! : ) If you are making it to freeze or have leftovers I would cook and keep the orzo separate until serving. Enjoy!
  • kbillerman
    6 NOV, 2008
    This is THE best lentil soup I have ever had, homemade or bought. It is definitely worth trying...this recipe makes a lot so I would suggest cutting it in half.

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