Moroccan Spiced Lentil Soup (Vegetarian) with Harissa

1/3 C olive oil
1 large onion, diced small
3 celery stalks, diced small
6-8 cloves garlic, minced
1 1/2 T fresh ginger, grated

1 T ground coriander
1 T smoked paprika
2 t cumin
1/2 t cinnamon
1/4 t red pepper flakes
1 bunch cilantro, finely chopped and divided in half
1 bunch curly parsley, finely chopped and divided in half

4 C vegetable broth
4 C water
1 – 15 ounce can of garbanzo beans, rinsed
1 C lentils, rinsed
1 – 28 ounce can of crushed tomatoes

4 ounces kale, chopped chunky style
1/2 C orzo
Juice from one lemon
S & P to taste

Add oil to a preheated soup pot. Add onion, celery, garlic and ginger. Add a sprinkling of salt and cracked black pepper. Sauté over medium low heat until translucent.

Add coriander, smoked paprika, cumin, cinnamon, red pepper flakes, half of the cilantro and half of the parsley. Sauté until fragrant and well blended. A little sticking on the bottom of the pan is good.

Add broth, water, garbanzo beans, lentils and crushed tomatoes. Bring to a boil.

Add 2 teaspoons of salt, lower heat to low and cover. Simmer until lentils are tender.

Add kale and cook until tender.

Just prior to service, add lemon juice, the remaining parsley/cilantro and orzo. Continue to simmer until orzo is tender. Adjust seasoning.



6 cloves of garlic, minced
2 T paprika, not smoked
1 T ground coriander
1 T ground Aleppo pepper
1 t cumin
3/4 t caraway seeds
1/2 t salt

Place all ingredients in a small sauce pan and bring to a simmer. Cook over low heat until fragrant and blended. Drizzle over soup.

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