Description
A comforting and spicy red lentil soup made with harissa, coconut milk, and plenty of vegetables.
Ingredients
Scale
- 1 cup red lentils
- 2 tbsp harissa paste
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 cups spinach or kale
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent (about 5 minutes).
- Add minced garlic and sauté for an additional minute.
- Stir in chopped carrots, cumin, and coriander; cook for another 5 minutes.
- Add red lentils and stir to coat with the spices.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer for about 20 minutes until lentils are tender.
- Stir in harissa paste to taste and add spinach or kale just before serving.
Notes
- Can be served with bread for a complete meal.
- Adjust the amount of harissa paste to control the spiciness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg