There is just something warming about having a pot of soup simmering away on the stove top on a chilly evening. On the weekends, I’m more inclined to spend time chopping and stirring and making an elaborate soup. But during the week, I need something that won’t take forever to prepare. Lentils are something I reach for quite often as they are filling but also cook quickly. This soup has added warmth due to the spicy Harissa paste.
I’ve added coconut milk to the soup which gives it a slight sweetness, but also balances the spice. If you’d rather not use coconut milk, feel free to use more broth instead. I have made this soup numerous times, sometimes adding the milk and sometimes not. Start by using only one teaspoon of Harissa and then adding more if it isn’t spicy enough. I use a brand of Harissa with Arabic lettering and imported from Morocco. It’s spicy!
Another plus when making this soup during the holiday season is it is a good counterpart to all the cookies being consumed! I hope you enjoy this soup as much as I do.
Lentil Soup with Harissa
- 2 tsp cumin seeds, ground
- 1 tsp coriander seeds, ground
- 1 Tbs olive oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1/2 tsp salt
- 1/2 tsp tumeric
- 2 cm fresh ginger, chopped
- 1 tsp Harissa (up to 2 tsp depending on spiciness)
- 400 g can tomatoes
- 150g red lentils
- 300 ml coconut milk
- 350 ml vegetable broth (or more, if you prefer a thinner soup)
Heat the olive oil in a large heavy pot and sauté the onions with the salt until golden, add the garlic and cook for another minute. Add the tumeric, ginger and Harissa and cook until fragrant. Add the tomatoes and the lentils, stirring to combine. Carefully stir in the coconut milk and broth. Cover the pot and bring to a boil. Turn down the heat and cook until the lentils have become mushy, about 20 minutes.