Description
Made with red lentils, chickpeas, tomatoes, and spices, this harissa soup is both hearty and flavorful. It’s completely plant-based and packed with protein and fiber, making it a perfect meal for any day of the week.
Ingredients
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- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 carrots, peeled and diced
- 2 garlic cloves, minced
- 3 tablespoons harissa
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup red lentils, rinsed
- 1 (14.5-ounce) can chickpeas, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 cup spinach
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped yellow onion and diced carrots. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are slightly softened.
- Stir in the minced garlic, harissa, cumin, turmeric, and paprika. Cook for about one minute, stirring constantly, until the spices become fragrant.
- Add the red lentils, chickpeas, diced tomatoes, salt, and black pepper to the pot. Stir to combine.
- Add the vegetable broth and bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 25–30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Add the spinach and stir until wilted, about 2–3 minutes.