We are still suffering from cedar fever over here, so I immediately thought of this Moroccon soup. I recently had a version of this brothy loveliness at a cute little restaurant up in Blanco, Tx. I did some research and “HARIRA” is a traditional SPICY MOROCCAN SOUP served to break a period fasting. I’m serving it to get us well, plus I just love lentils!!!! I also added grilled chicken sausage (Thanks hubs!)
Spicy Moroccan Soup w/Grilled Chicken Sausage
Recipe inspiration from Epicurious. Original link: https://www.epicurious.com/recipes/food/views/spiced-moroccan-vegetable-soup-with-chickpeas-cilantro-and-lemon-harira/amp
- 1 onion, chopped
- 4 celery stalks, chopped
- 4 large carrots sliced in circles
- Sea Salt to taste
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 bunch parsley, chopped (reserve a bit for garnish)
- 1 bunch, cilantro, chopped (reserve a bit for garnish)
- 1 (15 oz) can crushed tomatoes
- 2 (32 oz) containers of chicken stock (reserve 2 cups)
- 1 cup dried green lentils
- 1 (15 is) can chick peas
- Sea Salt & Pepper
- Finishing liquid:
- 2 TBS butter
- 2 TBS flour
- 1 egg
- Juice of 1 lemon
- Grilled Chicken Sausage (I used Chef Aidells Smoked Chicken & Apple Sausage)
- Sauté onions and celery in olive oil until slightly brown. Add remaining ingredients, except lentils & chick peas. Simmer for 25 minutes.
- Add the lentils & chick peas, and additional salt & pepper, to taste. Continue simmering for 20-25 minutes.
- Now make the finishing liquid by making a roux with the flour & butter in a small sauté pan. Cook the roux for 5 minutes on medium low heat. Set aside.
- Whisk the egg & lemon juice into the 2 reserved cups of chicken stock. Now add the roux & whisk, thoroughly. Stir the mixture into the soup. Return to low boil, and simmer the soup about 5 minutes more.
- Top each bowl with several slices of grilled chicken sausage.
- Garnish with the remaining cilantro and parsley.