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 Tbsp||olive oil|
|1 small||eggplant, diced|
|3||cloves garlic, minced|
|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|
|3 Tbsp||lemon juice|
|1/4 cup||fresh parsley, finely chopped|
- 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.
- 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.