Description
A hearty and spicy lentil soup made with harissa and coconut milk.
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
- For extra creaminess, add more coconut milk.
- Adjust the heat level of the soup by increasing or decreasing the amount of harissa paste used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg