We have made harira before, but we were intrigued by this recipe’s use of two different types of lentils (red and green) plus chick peas: https://www.feastingathome.com/harira-soup/ We followed the recipe pretty closely, and it turned out well.
Our minor modifications: first, instead of cayenne pepper, we used 1/2 tsp Kashmiri chili, a lower heat ground pepper. Second, although we used chicken broth (a mix of no-salt and Better Than Bouillon) this recipe can easily be vegetarian if vegetable stock is used. Third, even after adding 2 tsp honey, we felt the need to add a drizzle (about 1 tsp) of pomegranate and quince white balsamic vinegar for balance. Finally, as the recipe suggested, we cooked the broken vermicelli separately; we broke up vermicelli into four pieces and added to lightly salted boiling water. We drained in a fine mesh sieve, rinsed well, and let dry. We added about 2 Tbsp cooked pasta per serving. We served the soup with lemon wedges. (July 2023).
Cooking Adventures 