top of page
  • Writer's picturemor beja

Harira soup with kabanos!

So it seems to me that winter has definitely arrived.

Not exactly sure on that.. last week I was still running around the streets of Tel Aviv in shorts and flip-flops and now it's raining like crazy.

So currently winter is here, but we'll see if it sticks.

Anyway, the cool air and the sounds of the rain always makes me craving for soup!

You feel me?

A warm, rich and comforting soup ...

Just recently I made a soup that exactly meets this definition.

And I think that this is a good time to publish the recipe.

So like I said, I made a wonderful soup not long ago.

I bought groceries to make a Harira soup, I did not stick to the recipe. But something really delicious came out!

Soup with lentils, chickpeas, vegetables, other goodies, noodles and .. my addition that completely upgraded the whole thing - kabanos !!

Yes yes, kabanos. And it came out wonderful.

You can drop it if you don't like kabanos, but I recommend not to give it up.

I think it's going to be my winter go to soup.

A little sour, a little spicy, rich and delicious!

So go ahead, go make soup! 😊


  • 100 grams of soaked green lentils

  • 150 grams of soaked and cooked chickpeas

  • 1-2 kabanos sausage

  • 1 medium chopped onion

  • 1 small grated carrot

  • 4 celery stalks

  • 3 cloves of garlic

  • 1 can canned tomatoes / mashed tomatoes / tomato puree (I love using Mutti's)

  • 6 tablespoons of fresh chopped parsley

  • 4-5 chard leaves

  • 1 lemon squeezed

  • 1 teaspoon Sriracha (optional)

  • A cup of egg noodles for soup (any kind that you like)

  • 1-2 tablespoons canola oil

  • Salt

  • Half a teaspoon of black pepper

  • A quarter teaspoon of cumin

  • A quarter teaspoon of chilli flakes (possible to add more for a more spicy soup)

  • Half a teaspoon of sweet / spicy paprika

  • Water


  • Heat 2 tablespoons of oil in a large pot and add all the dry spices, chopped onion and crushed garlic.

  • Lightly fry and add the celery stalks cut into slices and the grated carrot and mix.

  • Cut the kabanos into thin slices, add to the pot and mix.

  • After a few minutes add the green lentils.

  • Grind the canned tomatoes in a blender until smooth and add to the pot.

  • Add the chickpeas and chopped parsley.

  • Cover everything with 1.5 liters of boiling water and add salt if needed.

  • Close the pot and cook for 25 minutes or until the lentils are cooked. (It took me about 25 minutes)

  • Meanwhile, wash the chard leaves and cut it into thin strips.

  • When the lentils are cooked, add the squeezed lemon, a teaspoon of Sriracha and the chard leaves and mix.

  • After 3-4 minutes, add the noodles and continue to cook according to the cooking time of the noodles listed on the package.

Enjoy! :)

For more updates, recipes or if just want to talk about food, follow me on Instagram


bottom of page