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.
- 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
Get Recipe Ingredients
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.