Smoky Lentil Soup with Harissa and Yogurt

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Smoky Lentil Soup with Harissa and Yogurt

Smoky Lentil Soup with Harissa and YogurtThis lentil & roasted red pepper soup uses pantry staples (hello, jarred peppers + harissa!) and comes together in 35 minutes. Top it with lemon yogurt and pretend you planned it all day.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword lentil soup, spicy lentil soup, vegetarian soup recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 361kcal

Author Lauren Keating

Ingredients

2 Tablespoons olive oil
2 cups chopped mirepoix (onion, carrot, celery mix)
2 cloves garlic minced
1 Tablespoon tomato paste
2 Tablespoons harissa
12 ounces roasted red peppers drained and chopped
3 cups cooked brown lentils rinsed
4 cups low sodium vegetable broth
1 cup water
½ lemon juiced
Salt and pepper to taste
Fresh cilantro for garnish

For the Lemon Yogurt

1 cup plain Greek yogurt
1 teaspoon olive oil
1 lemon zest and juice
1 pinch kosher salt

Instructions

Heat 2 Tablespoons olive oil in a large pot over medium heat.
Add 2 cups chopped mirepoix and cook 4–5 minutes, until slightly softened.
Add 2 cloves garlic , 1 Tablespoon tomato paste, and 2 Tablespoons harissa. Cook 1 minute, stirring constantly, to bloom the spices.
Stir in 12 ounces roasted red peppers,3 cups cooked brown lentils , 4 cups low sodium vegetable broth, and 1 cup water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
Blend about half the soup with an immersion blender for a creamy texture (or leave it chunky if you prefer).
Stir in ½ lemon (juice) and season with salt and pepper.

To make the lemon yogurt:

In a small bowl, combine 1 cup plain Greek yogurt, 1 teaspoon olive oil, zest and juice from 1 lemon, and 1 pinch kosher salt. Stir until well blended.

To serve:

Divide the soup between four bowls and top with fresh cilantro and a drizzle of lemon yogurt.

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