Red Lentil Soup with Harissa

AuthorserendipitybysaralynnCategoryDifficultyBeginner

Yields8 Servings
Prep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins

I like to prepare this red lentil soup in my slow cooker the night before and start it in the morning before work! Then all I have to do when I come home is add some kale and lemon juice - soooo easy.

For the soup...
 1 large onion, finely diced
 3 carrots, peeled and chopped
 2 celery stalks, chopped
 ½ lb sweet potatoes (about 1 large)
 4 garlic cloves, minced
 2 cups red lentils (green lentils, split peas, or a mix would work too)
 14 oz can crushed tomatoes
 1 small jalapeno, finely diced
 1 tsp turmeric
 1 ½ tsp cumin
 1 tsp coriander
 2 tsp harissa paste
 8 cups vegetable broth
 Salt and pepper, to taste
To finish...
 4 cups kale
 2 tbsp lemon juice
 (coconut) cream, (coconut) yogurt, lemon slices, cilantro, etc. for serving

1

Combine all of the soup ingredients in a large slow cooker. Cook on high 4-6 hours or on low for 8-10 hours, until the vegetables and lentils are tender.

2

Optional: Using an immersion (or regular) blender, puree about half of the soup. (Note: If using a regular blender, don't fill it too much, or you will have a soup explosion on your hands!). Add it back to the pot and stir well. *This step is not necessary*. I just like the texture, but it's good either way!

3

Stir the kale and lemon juice into the soup. Cook for about 15 minutes, or until the kale is wilted but not soggy. Serve with a drizzle of cream or yogurt (coconut works great to keep it vegan!), lemons, cilantro, and crusty bread.

Ingredients

For the soup...
 1 large onion, finely diced
 3 carrots, peeled and chopped
 2 celery stalks, chopped
 ½ lb sweet potatoes (about 1 large)
 4 garlic cloves, minced
 2 cups red lentils (green lentils, split peas, or a mix would work too)
 14 oz can crushed tomatoes
 1 small jalapeno, finely diced
 1 tsp turmeric
 1 ½ tsp cumin
 1 tsp coriander
 2 tsp harissa paste
 8 cups vegetable broth
 Salt and pepper, to taste
To finish...
 4 cups kale
 2 tbsp lemon juice
 (coconut) cream, (coconut) yogurt, lemon slices, cilantro, etc. for serving

Directions

1

Combine all of the soup ingredients in a large slow cooker. Cook on high 4-6 hours or on low for 8-10 hours, until the vegetables and lentils are tender.

2

Optional: Using an immersion (or regular) blender, puree about half of the soup. (Note: If using a regular blender, don't fill it too much, or you will have a soup explosion on your hands!). Add it back to the pot and stir well. *This step is not necessary*. I just like the texture, but it's good either way!

3

Stir the kale and lemon juice into the soup. Cook for about 15 minutes, or until the kale is wilted but not soggy. Serve with a drizzle of cream or yogurt (coconut works great to keep it vegan!), lemons, cilantro, and crusty bread.

Red Lentil Soup with Harissa
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