A warming North African-inspired soup combining red lentils, sweet carrots, and fiery harissa paste, finished with a cooling yogurt swirl. This hearty soup delivers complex heat and earthy flavors perfect for cold days.
Recipe Details
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 500g carrots, peeled and diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2-3 tbsp harissa paste (adjust to taste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 300g red lentils, rinsed
- 1.2L vegetable stock
- 400g canned diced tomatoes
- 2 tbsp tomato paste
- 1 bay leaf
- to taste salt
- to taste freshly ground black pepper
- 2 tbsp fresh lemon juice
- 180ml plain Greek yogurt
- 1 clove garlic, minced for yogurt
- 1 tsp lemon zest
- 60g fresh cilantro, chopped
- 30g fresh mint leaves, chopped
- 60g chopped pistachios for garnish
Instructions
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Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large yellow onion and cook for 5 minutes until softened.
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Add 500g carrots and cook for 5 more minutes, stirring occasionally.
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Add 4 cloves garlic, 1 tbsp fresh ginger, 2-3 tbsp harissa paste (adjust to taste), 1 tsp ground cumin, and 1 tsp ground coriander. Cook for 1-2 minutes until fragrant.
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Stir in 2 tbsp tomato paste and cook for 1 minute. Add 300g red lentils, 1.2L vegetable stock, 400g canned diced tomatoes, and 1 bay leaf.
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Bring to a boil, then reduce heat and simmer partially covered for 20-25 minutes until lentils are tender and breaking down.
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Remove 1 bay leaf. Using an immersion blender, partially blend the soup, leaving some texture (or blend half in a regular blender and return to pot).
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Season with to taste salt, to taste freshly ground black pepper, and 2 tbsp fresh lemon juice. Adjust harissa to taste if more heat is desired.
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For yogurt swirl, mix 180ml plain Greek yogurt, 1 clove garlic, and 1 tsp lemon zest in a small bowl. Season with salt.
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Ladle soup into bowls. Drizzle with yogurt mixture and swirl with a knife. Garnish with 60g fresh cilantro, 30g fresh mint leaves, and 60g chopped pistachios for garnish.
Tips
Harissa Heat: Start with 2 tablespoons of harissa and taste before adding more. Different brands vary significantly in heat level. You can always add more but can't take it away.
Texture Control: Blend to your preferred consistency. Some prefer completely smooth, while others like chunks of vegetables and lentils for texture.
Yogurt Temperature: Let the soup cool slightly before adding yogurt swirl to prevent it from curdling. Room temperature yogurt works best.
Make-Ahead: Soup improves in flavor overnight. Store without yogurt garnish for up to 4 days refrigerated or 3 months frozen.
Serving Suggestions: Serve with warm pita bread, naan, or crusty sourdough. A drizzle of good olive oil adds richness to each bowl.