This light, savory soup makes for a warm and welcoming appetizer, incorporating stewed flavors into a thick, smooth broth. The recipe yields about 4 servings and reheats well as leftovers.
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1/2 cup red lentils
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1/2 cup pearled couscous
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2-1/3 cups water
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3/4 cups garlic olive oil
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1 stem tomato, cut into large chunks
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2 cups chicken broth
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2 tbsps mild harissa
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3 medium/large sweet onions, chopped
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3 tbsps all purpose flour
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2 tbsps Mediterranean Seasoning Blend
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1/2 tbsp fruity white wine vinegar (such as Prosecco)
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Salt to taste
Chop onion and prepare broth if necessary. Combine flour and seasoning blend and set aside. Measure out harissa and set aside in a separate container.
Heat garlic olive oil in a large pot. When bubbles occur, add onions. Sauté, stirring frequently, 6-7 minutes. When translucent but not browned, add flour combo and stir until blended. Immediately add harissa, stirring until blended again, followed by broth, lentils, couscous, and water. Turn heat to low, mix, and bring to a simmer. Cover and continue cooking 15 minutes.
Cut tomatoes into large chunks. Add to soup with white wine vinegar and simmer 2-5 more minutes. Puree and salt to taste.