The secret ingredient in this soup? A little bit of harissa paste, a spicy North African blend of chiles, garlic, and spices.

Laura Rege
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.

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Credit: Photography by Caitlin Bensel

Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the oil over medium-high. Add the lamb and season with salt and pepper. Cook, breaking up the meat with a spoon, until browned, about 6 minutes. Stir in the harissa and two-thirds of the garlic. Cook, stirring often, until aromatic, about 1 minute.

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  • Add the squash, tomatoes, and lentils to the pot. Add the stock and season with salt. Bring to a boil, then reduce the heat to medium. Cover and simmer, stirring occasionally, until the lentils and squash are tender, about 20 minutes.

  • Meanwhile, in a small bowl, whisk the yogurt with the remaining garlic. Season with salt.

  • Stir the chickpeas into the soup and simmer until heated through, about 1 minute. Remove from the heat and stir in 1/2 cup cilantro. Ladle the soup into bowls. Top with the garlicky yogurt and more cilantro.

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