Weekly Recipe: Moroccan Harira

This recipe is from our new Healthy Cooking Basics cookbook. I made it for dinner this week, and it is REALLY GOOD.

Moroccan Harira
Serves 6
5 Points value

2 tsp canola oil
1 onion, diced
2 celery stalks, diced
1 tsp cinnamon
1 tsp turmeric
3/4 tsp black pepper
4 cups water
4 cups vegetable broth
15.5 oz can chickpeas, rinsed & drained
14.5 oz can diced fire-roasted tomatoes
1 cup brown lentils, picked over and rinsed
3/4 cup fine egg noodles
1/4 cup chopped fresh cilantro
6 lemon wedges

Heat oil in large saucepan over medium-high heat. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes. Add cinnamon, turmeric and pepper; cook, stirring constantly, until fragrant, 30 seconds.

Add water, broth, chickpeas, tomatoes and lentils; bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender, about 30 minutes.

Stir in noodles and cook until tender, about 3 minutes. Remove from heat; stir in chopped cilantro. Serve with lemon wedges.

Per serving: 253 calories, 4g fat, 10g fiber, 468mg sodium