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Vegetarian, Maghreb and Middle East

Hlalem soup with bread

Hlalem is a Tunisian soup for 4 people, ready in 45 minutes and easy to make, for about €1.50 per serving. It combines small pasta, chickpeas and lentils in a tomato broth spiced with harissa and cumin. The trick is adding the pasta only in the last ten minutes so it stays al dente without soaking up all the broth.

Tonight, it's a Tunisian soup that warms you down to your toes, small pasta, chickpeas and lentils in a broth spiced up with harissa.

Hlalem soup with bread
Total time
45 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Hlalem is a thick, filling soup, somewhere between a legume stew and a bowl of pasta. The broth turns a warm orange from the tomato paste and harissa, and every spoonful mixes the softness of lentils, the creaminess of chickpeas and the slight bite of the pasta. Fresh lemon juice and cilantro stirred in at the end wake everything up right before serving.

This is a cold weather soup, perfect for a fall or winter evening when you want something comforting without spending hours in the kitchen. Serve it with good bread for dipping and it becomes a complete meal on its own. Mon Chou suggests it on days when a generous, fragrant soup does more good than a complicated dish.

The ingredients

4 people

Pantry

  • Small pasta, hlalem or vermicellioften in the pantry 150 g
  • Canned chickpeasoften in the pantry 400 g
  • Green lentilsoften in the pantry 100 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Harissaoften in the pantry 1 tbsp
  • Cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Carrots 2
  • Celery stalk 2
  • Fresh cilantro 1 bunch
  • Lemon 1

Bakery

  • Bread 1

Allergens Gluten, Celery

The step by step recipe

  1. Sauté the onion, carrots and celery, cut into small dice, in the oil for five minutes. 5 min

    Cut everything into even dice, the soup looks nicer and cooks more evenly.

  2. Add the tomato paste, harissa and cumin, stir for a minute, then pour in a liter and a half of water. 2 min

    Cook the tomato paste for a minute before adding water, it loses its acidity.

  3. Add the lentils and simmer covered until almost tender. 20 min

    Green lentils hold their shape well, no need to soak them.

  4. Add the drained chickpeas and the small pasta, continue cooking, stirring from time to time. 10 min

    If the broth gets too thick, thin it out with a bit of hot water.

  5. Off the heat, stir in the chopped cilantro and lemon juice, taste and serve with bread.

    Lemon added at the end wakes up all the spices.

Our tips to get it right

  • Cut the vegetables into small, even dice so they cook faster and blend better with the lentils and chickpeas.
  • Taste the broth before adding the lemon, since harissa brands vary a lot in heat.
  • If you can't find hlalem pasta, broken vermicelli works just as well.

The variations

  • Swap the green lentils for red lentils, they cook faster and give a creamier broth.
  • For a spicier version, add a second spoonful of harissa or a finely sliced fresh chili with the vegetables.
  • To save time, use canned cooked lentils and add them at the same time as the chickpeas.

What to serve it with

  • Crusty bread or Tunisian flatbread
  • Olives and preserved lemon on the side
  • Mint tea after the meal

Storage

Hlalem keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, ideally without the pasta, which softens too much once thawed. Reheat gently on the stove, adding a little water if the broth has thickened.

Questions about this dish

Can I use a different pasta instead of hlalem noodles?

Yes, broken vermicelli or small orzo work very well. Just add them near the end of cooking so they stay al dente.

Can I make hlalem ahead of time?

You can make the broth with lentils and chickpeas ahead of time, then add the pasta only when reheating. This keeps the pasta from swelling and soaking up all the broth.

Does hlalem freeze well?

The broth with the legumes freezes very well. It's best to freeze it without the pasta and add fresh pasta when reheating, since it turns mushy after thawing.

Can I use less harissa if I don't like spice?

Yes, you can reduce the harissa or replace part of it with tomato paste and a bit of sweet paprika. The broth will be milder but keep its color and flavor.

How long does it take to make a hlalem, the Tunisian soup with small pasta, served with bread?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a hlalem, the Tunisian soup with small pasta, served with bread?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a hlalem, the Tunisian soup with small pasta, served with bread cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Always check the labels of the products you buy.

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