RECIPE 12 · SOUPS
Harira-inspired lentil soup
This meat-free soup takes inspiration from harira, with lentils, chickpeas, warm spices and herbs. It is a comforting bowl for a shared table, finished with lemon rather than a heavy topping.
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A richer beginning.
Ace Sabbah gives the broth a rich tomato foundation. Brown or green lentils keep some texture, while a little vermicelli makes the soup more substantial.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Serves / makes
- 6
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
2 tbsp olive oil
1 onion, finely diced
2 celery stalks, finely diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground ginger
½ tsp ground cinnamon
3 tbsp Ace Sabbah double-concentrated tomato paste
150 g dry brown or green lentils, rinsed
400 g canned chopped tomatoes
1.5 litres low-sodium vegetable stock
1 × 400 g can chickpeas, drained and rinsed
60 g vermicelli, broken into short lengths
½ tsp fine salt, or to taste
3 tbsp chopped coriander
2 tbsp lemon juice
Method
Start the base
Warm the oil in a large pot. Cook the onion and celery over medium heat for 7 minutes. Add the garlic, cumin, ginger and cinnamon for 30 seconds.
Deepen the tomato
Stir in the paste and cook for 2 minutes. Add the lentils, chopped tomatoes and stock. Bring to a simmer.
Cook the lentils
Simmer partly covered for 25–35 minutes, or until the lentils are tender. Older lentils may need longer; add hot water if the broth reduces too much.
Finish the soup
Add the chickpeas and vermicelli. Cook for 5–7 minutes, or the pasta packet’s stated time. Stir in the salt, coriander and lemon juice, then serve.
At the stove
Wait until the lentils are tender before adding the pasta. This keeps the vermicelli from overcooking.
At the table
Serve with lemon wedges and warm bread.