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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.

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

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.