When the temperature is dropping down, what could be better than a bowl of hearty delicious warming soup for dinner? The flavorful smoky-spicy North African Harissa paste brings the taste of this Middle-Eastern style soup to the next level.
In Middle Eastern cuisine, yoghurt can be mixed into pretty much everything including stews, omelettes, and soups. Acidic yoghurt is the secret weapon for flavours, it makes the taste richer and brings the balance to the dish.
Red split lentils are fast cooking lentils that cook down into a creamy, hearty stew (don’t need soaking). For split red lentils, cook time is typically only about 15 minutes. I got mine from an Indian grocery store, in India split red lentils is originally called “masoor dal”. Split red lentils are low in calories, rich in iron and folate and an excellent source of protein. Red lentils are one of the few types of lentils that the easiest to digest, you can eat this daily without a problem.
I’m a huge fan of soups. They fill the tummy and warm the soul. The tradition of eating healthy soups every day always has been in our family. It was an important part of a healthy diet of my mom and grandma. This soup is perfect for a detox and spring weight-loss. Made with lentils and veggies, this is low in calories and is filling.
Harissa Lentil Soup. Quick and easy soup in minutes.
Course: SoupsCuisine: Middle-EasternDifficulty: Easy4
servings10
minutes20
minutesWhen the temperature is dropping down, what could be better than a bowl of hearty delicious warming soup for dinner?
Ingredients
1 cup red split lentils, washed
2 celery sticks, chopped
half of white part of a large leek, chopped
1 carrot, peeled and chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 tablespoons Harissa paste
1 1/2 litre rich chicken stock
olive oil for cooking
salt, pepper
- To serve:
coriander leaves, mint leaves
plain yoghurt
Dukkah or Zaatar mix
Directions
- In a dry small heavy skillet toast the cumin seed and coriander seed over moderate heat, swirling the skillet, for 3 or 4 minutes, or until it turns several shades darker and begins to pop. Then cool slightly, transfer to a mortar and grind well.
- In a large soup pot (I use a Dutch oven), heat oil over medium heat. Add leek, carrots, and celery; cook and stir until vegetables are tender. Add ground spices and cook them for 1 minute. Add two tablespoons of Harissa paste and cook for another minute.
- Stir in lentils, and add hot chicken stock. Cook for about 15 minutes until the lentils are soft and mushy. Mix in another tablespoon of Harissa paste. Season to taste with salt and pepper.
Transfer half of the soup to a high-speed blender and mix until smooth. Then bring it back to the pot and mix well with the not blended part. - Divide the soup between bowls. Sprinkle with dukkah or zaatar. Serve warm with fresh herbs, yoghurt and warm homemade flatbread. Enjoy!
