Description
A hearty and flavorful red lentil soup with a spicy kick from harissa, perfect for a warm meal.
Ingredients
Scale
- 1 cup red lentils
- 2 tbsp harissa paste
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 cups spinach or kale
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent (about 5 minutes).
- Add minced garlic and sauté for an additional minute.
- Stir in chopped carrots, cumin, and coriander; cook for another 5 minutes.
- Add red lentils and stir to coat with the spices.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer for about 20 minutes until lentils are tender.
- Stir in harissa paste to taste and add spinach or kale just before serving.
Notes
- For added flavor, consider using a splash of lemon juice just before serving.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg