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Red Lentil Soup with Harissa

Yields8 ServingsPrep 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

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.


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!


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.

Nutrition Facts

Servings 8