This luscious, tomato-based Moroccan soup is a comforting bowl of goodness. As the country's national soup, it's devoured in every home and marketplace and is a staple on the table during Ramadan. While personal preference and heirloom family versions mean recipes vary wildly, at its heart, harira is always warm, nourishing and robust.
Peel and coarsely grate carrot. Peel and finely chop onion.
Heat oil in a medium saucepan over medium heat. Add onion and carrot and cook, stirring occasionally, for 3–5 minutes or until vegetables have softened.
Add lamb to saucepan and cook, breaking up any lumps with a wooden spoon, for 8 minutes or until golden. Add Not-So-Hot Harissa and tomato paste, and cook, stirring, for 30 seconds or until fragrant.
Add lentils, cherry tomatoes and 750ml (3 cups) water and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes or until lentils are tender.
Once lentils are cooked, stir through spinach, ¼ teaspoon salt and a good crack of pepper. Season with more salt and pepper to your liking.
Divide soup between bowls and top with yoghurt to serve.