We call his lentil soup”Moroccan” simply because we added some traditional Moroccan spices, to supply flavor that is usually provided by either meat broth or the addition of a ham hock in the best-made of lentil soups. And while harissa is Tunisia’s renowned very hot chili sauce, it is frequently used in Moroccan cooking and even thought by some to be Moroccan in origin. (Perhaps we should be calling this North African Lentil Soup!) In any event, and recipe title aside, this soup is exotically flavored and satisfying; it is not overly spicy, even with the full complement of harissa.
