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Moroccan Harira Soup with Merguez Sausage

Sue Lau
Prep Time 15 mins
Cook Time 1 hr 10 mins
Course Soup
Cuisine Moroccan
Servings 6


  • 3/4 pound beef merguez sausage sliced
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 2 tablespoons chopped garlic
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons anise seed
  • 2 teaspoons ground coriander
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1/2 teaspoon saffron threads crumbled
  • 1/2 teaspoon ground cinnamon
  • 4 cups chicken stock
  • 28 ounce can crushed or ground tomatoes
  • 1 tablespoon lemon juice
  • 1 cup uncooked brown lentils sorted
  • 15 ounce can mixed fava beans and chickpeas undrained
  • 1/4 cup uncooked cut fideo or vermicelli pasta
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped Italian parsley


  • Chop or slice the merguez sausages and saute them in a soup pot in the oil with the onions, carrots, garlic, and ginger until the sausage browns and the onions soften.
  • Add spices and cook briefly until fragrant.
  • Stir in the chicken stock, tomatoes, lemon juice and uncooked lentils; bring to a boil, then reduce heat, cover and simmer for 45 minutes or until the lentil are tender.
  • Stir in the can of mixed beans and the pasta and cook ten minutes more or until the pasta is done, stirring occasionally.
  • Stir in the herbs before serving.


From the kitchen of palatablepastime.com
Keyword Lentil Soup