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.


6 oz.No Yolks® Extra Broad
3 Tbspolive oil
1onion, diced
2carrots, diced
1 smalleggplant, diced
3cloves garlic, minced
1/4 tspsalt
1/4 tsppepper
1/4 cupstore-bought harissa paste
6 cupsreduced sodium vegetable broth
1/2 cupdried brown or green lentils, rinsed
1zucchini, sliced into half moons
1tomato, diced
3 Tbsplemon juice
1/4 cupfresh parsley, finely chopped


  1. 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.
  2. 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.
  3. Stir in pasta, zucchini and tomato; cook for 10 minutes or until pasta and veggies are tender.
  4. Stir in lemon juice. Sprinkle with parsley.


  • 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.