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This is a classic Tunisian soup, spiced with harissa, one of the most popular condiments in the Middle East and North Africa
- 1 pound Lentils or baby fava beans
- 5 cloves of garlic, peeled and crushed
- 4 T. olive oil
- 2 T. tomato paste
- 1 level T. cumin
- 1/2 tsp. harissa*
- water or vegetable broth to make 4 quarts total soup
- salt and pepper to taste
Peel the garlic. In a clean pot, warm the oil, cook the garlic, and add the tomato paste, cumin, and harissa. Add the bean purée, add water or broth to a soup consistency, and season with salt and pepper. Heat to just below boiling. Serve with extra harissa on the side.