North African Lentil Soup with Harissa, Preserved Lemon & Mint

This is the season when most of us are looking for new soup and stew recipes. This North African lentil soup stands out because of the preserved lemon, spicy harissa paste, and mint.

Preserved lemons are used across North Africa and the Middle East, and are the key ingredient in my favorite lemon cookies. Preserved lemons are sold in a big jar and can be found in most grocery stores, especially Middle Eastern and Persian markets. Harissa is a complex North African spice paste. It is so popular now that you can find it at Trader Joe’s. These ingredients combined with a big pile of fresh mint, plus fried onions or shallot for garnish, create a complex flavor that is captivating as well as nourishing.

This recipe is inspired by Meera Sodha’s new cookbook Dinner. She writes the vegan column for the Guardian and has written several lovely Indian and Asian cookbooks. My adaptions from the original are omitting the broccolini and yogurt, and increasing the mint.

North African Lentil Soup with Harissa, Preserved Lemon & Mint

This North African lentil soup stands out because of the preserved lemon, spicy harissa, and mint. These ingredients create a complex flavor that is captivating as well as nourishing.

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Ingredients

  

• 3-4 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 stalk celery, chopped
• 4 cloves of garlic, crushed or finely chopped
• 1-2 preserved lemons, seeded and finely chopped
• 1-2 tablespoons harissa paste
• 1 cup green or brown lentils
• 6 cups light vegetable stock
• 1/2 teaspoon salt or to taste
• 7 ounces Swiss chard, shredded
• 4 ounces fresh mint leaves, chopped

To Garnish

• store-bough fried onions or shallots
• mint
• extra virgin olive oil

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Instructions

 

• Pour the olive oil in a large pot over medium heat. When hot, add the onion and celery. Cook about 12 minutes, until soft, golden, and almost turning brown.
• Add the garlic, chopped preserved lemon, and harissa paste. Cook 5 minutes, stirring.
• Add the lentils, veg stock and salt. Bring to a boil, then turn the heat down and leave to simmer for 20 minutes.
• Add the chard. Add hot water if need be. Cook for another 10 minutes, until the lentils are tender and the chard is soft.
• Turn off the heat and stir in most of the mint (reserving a little for garnish).
• Serve in wide bowls. Top with fried onions or shallots plus the remaining mint. Drizzle with extra virgin olive oil.

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