I may have lamented about the explosion of condiments, but I am positive Rob was perplexed by my fascination of his hot sauce collection. Coming from me, the Queen of Non Spicy.
Before we moved in, I kept interrogating Rob.
Do you have sweet chili sauce? Yes. Followed by, I put it on anything! It is my favourite condiment!
The next day…
Do you have sriracha? Is that the rooster sauce? Then, yes! But I think that’s too spicy for you…
Do you have sambal oelek? No! That stuff is too spicy even for me!
The next week…
Do you have harissa? What’s that?
By this time, I had my heart set on making this lentil stew with roasted carrots, harissa and mint from Love Soup. My usual go-to substitution of all things chili is my beloved Aleppo chili flakes that I bought in Turkey, more flavourful than spicy.
Then I investigated harissa, a Tunisian pepper paste, and found that it seemed more savoury than spicy with roasted red pepper combined with coriander, cumin, cinnamon and caraway. While you can purchase harissa, the bonus, of course, of making it yourself, is that you can change the recipe to your own palate. While a mixture of hot and mild chilies, like Ancho and New Mexican chilies, are suggested for harissa, I based my version on Bon Appetit‘s recipe since it focused on chili flakes, not whole Ancho chilis. In fact, while modifying the recipe, I was quite bold as I doubled the Aleppo chili flakes, as they are known to not be too spicy. I also substituted cumin for the caraway, added a dash of cinnamon and omitted the sugar. All the spices were toasted and freshly ground. Since I was a bit hesitant how I would handle it, I only made a 1/4 of the recipe the first time.
But I did not need to worry: this zingy but savoury red pepper blend is delicious. It works really well with this soup and while you could make the soup without the harissa, I think you would be missing out on its complexity.
So about the soup…. caramelized, roasted carrots and onions are combined to create a silky sweet soup with lentils. That alone would be a nice soup, but the twist comes from the lemon and mint, and of course the harissa. With my mild-mannered harissa, the soup easily handled 2 tbsp but add with caution because harissa can vary from mild to incredibly spicy! Sweet, sour and spicy… we know this is a winning combination.
And that is how I contributed to the spicy condiments in the new house.
This is my submission to Deb for this week’s Souper Sundays, to this month’s Veggie/Fruit A Month with carrots, to this month’s No Croutons Required featuring hot peppers, to E.A.T. World for Tunisia, to Ivonne at Cream Puffs in Venice for this week’s Magazine Mondays, to this month’s Simple and in Season and to Ricki’s new Summer Wellness Weekends.