Lentil Harissa Soup
This vegetarian lentil soup is finished with parsley, lemon and prepared harissa sauce for a spicy finish.
Ingredients
- 6 oz. No Yolks® 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.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
