Moroccan Lentil Soup

A hearty red lentil soup seasoned with ras el hanout, turmeric, and a squeeze of lemon.

Ingredients

• 1 kg ground beef
• 2 cups couscous
• a handful of sliced shallots
• 2 tsp harissa paste
• 1/4 cup olive oil
• a generous handful of red bell peppers
• a handful of fresh parsley, chopped
• preserved lemon, to taste

Instructions

1. 1

   Heat smen (preserved butter) in a large pot over medium heat and cook the minced garlic and finely chopped red onion gently until soft and fragrant.

2. 2

   Stir in the harissa paste and ground cinnamon, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the merguez sausage and ripe tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the merguez sausage is tender, about 35 mins.

6. 6

   Stir in the crusty bread and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the orange blossom water and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the parsley, and serve piping hot.

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