Lentil Harissa Soup
- Servings: 6
- Prep: 15m
- Cook Time: 1h
This vegetarian lentil soup is finished with parsley, lemon and prepared harissa sauce for a spicy finish.
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Ingredients
| 6 oz. | No Yolks® Extra Broad |
| 3 Tbsp | olive oil |
| 1 | onion, diced |
| 2 | carrots, diced |
| 1 small | eggplant, diced |
| 3 | cloves garlic, minced |
| 1/4 tsp | salt |
| 1/4 tsp | pepper |
| 1/4 cup | store-bought harissa paste |
| 6 cups | reduced sodium vegetable broth |
| 1/2 cup | dried brown or green lentils, rinsed |
| 1 | zucchini, sliced into half moons |
| 1 | tomato, diced |
| 3 Tbsp | lemon juice |
| 1/4 cup | fresh parsley, finely chopped |
Directions
- Heat oil in Dutch oven or large saucepan set over medium heat. Cook onion, carrots, eggplant, garlic, salt and pepper for 3 to 5 minutes or until starts to start to soften. Stir in harissa paste to coat vegetables.
- Stir in broth, lentils and 2 cups water; bring to a boil. Reduce heat to medium-low. Cover and cook for 30 to 40 minutes or until lentils are tender.
- Stir in pasta, zucchini and tomato; cook for 10 minutes or until pasta and veggies are tender.
- Stir in lemon juice. Sprinkle with parsley.
Tips
- Substitute dried lentils with canned lentils. Simply drain and rinse before adding to soup. Cook for 3 to 5 minutes or until heated through.
- Harissa pastes vary in spice level from brand to brand, drizzle to preferred spice levels. If paste is thick, thin with a little olive oil. Serve soup also with a dollop of Greek yogurt.
