Go Back
Print
North African Harira

North African Harira Soup

Lamb meatballs nestle cozily into this fragrant and spicy soup of lentils, chickpeas, and veggies.  And vermicelli or egg noodles add the final touch.  A true hug in a bowl.  Moroccan Minestrone with a kick!

Course Soup
Cuisine Moroccan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 1 1/2 lb uncooked lamb merguez sausage , 4 average sized sausages
  • 1 T olive oil
  • ½ cup finely diced carrot
  • 1/2 cup finely diced fennel
  • ½ cup finely chopped onion
  • 5 medium cloves of garlic , minced
  • 1 tbsp tomato paste
  • zest from one orange
  • 1 tsp sweet paprika
  • 1 tsp harissa powder
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp saffron threads, ground down with the back of a spoon in a small dish
  • 1 can (28 oz.; 795 mL) diced tomatoes (or 2 at 14 oz; 398 mL) Or use a large can of whole tomatoes, and break them up into small pieces with your fingers, use juice as well.
  • 2 quarts (2 litres) unsalted chicken stock
  • ¾ cup dry French green lentils
  • 1 large can of chickpeas, drained and rinsed
  • 3½ oz (100 gr) vermicelli noodles, broken into bite-size pieces, you can also use egg noodles if you want
  • 1 bunch cilantro leaves, divided
  • 1 bunch parsley leaves, divided
  • 1 bunch scallions, thinly sliced
  • 2 lemons, each cut in 8 wedges, seeded
  • kosher salt and finely ground white pepper

Instructions

  1. Remove sausages from their casings and roll them into approximately ½" dia. meatballs.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add meatballs and sear on all sides until brown. Remove the meatballs to a plate lined with paper towels and set aside.

  3. Reduce heat to medium and add the carrot, onion, fennel, and garlic to the sausage-meatball fat. Season with salt and pepper, and cook, stirring, for 6-8 minutes, or until onions are translucent.

  4. Add tomato paste, orange zest, and all the spices. Stir through and cook for two minutes.

  5. Add the diced tomatoes, stock and lentils, season with salt and pepper, and bring to a boil. Cover, reduce heat to low, and simmer for 30 to 45 minutes or until lentils are tender.

  6. Add the chickpeas and reserved meatballs, and warm through.
  7. Add the noodles and continue to cook on low until the noodles are softened, about 5 minutes.
  8. Rinse and dry cilantro and parsley leaves, and chop half of each.
  9. Dice the scallions.
  10. Stir the chopped cilantro, chopped parsley, and half the scallions into the soup. Adjust seasoning with salt and pepper if needed.

  11. Divide soup among 8 bowls, and top with remaining cilantro and parsley leaves and remaining scallions. Serve with lemon wedges.

Recipe Notes

Loosely adapted from Daniel Boulud's Harira Soup recipe, here