Tangy Tunisian Harira with Preserved Lemons
A fragrant, comforting soup with zesty accents
Dive into the comforting and piquant flavors of this Tunisian spiced soup, enhanced by the citrusy notes of preserved lemons.
- 1 h 45 min
- 6
- Intermediate
Ingredients
For the Soup Base
For the Soup
For the Garnish
Preparation
Preparing the Soup Base
Heat olive oil
Heat olive oil in a large pot over medium heat.
Sauté onion and garlic
Add onion and garlic, sauté until softened, about 5 minutes.
Add spices
Stir in ground cumin, coriander, paprika, and cayenne pepper, cooking until fragrant.
Preparing the Soup
Add tomatoes and tomato paste
Add tomatoes and tomato paste, stir well to combine.
Add stock and bring to a boil
Pour in the stock, bring to a gentle boil.
Use homemade chicken or vegetable stock for a deeper flavor profile.
Simmer lentils
Add lentils, reduce heat to simmer, cover and cook for 30 minutes.
⚠ Stir occasionally to prevent the lentils from sticking at the bottom. 💡 Adjust the thickness of the soup by adding more stock or letting it simmer longer for a thicker consistency.
Cooking Process
Simmer the soup
Allow the lentils and chickpeas to tenderize in the simmering pot.
Add pasta and preserved lemons
Add orzo and preserved lemons, cooking until pasta is al dente.
Final touches
Adjust seasoning and stir in half the cilantro and parsley right before serving.
Plating & Serving
Tangy Tunisian Harira with Preserved Lemons
Tangy Tunisian Harira with Preserved Lemons
Plating & Serving
Ladle the soup into bowls and garnish generously with the remaining cilantro and parsley, serving with lemon wedges on the side.