- VE
- LC
- LF
Sunday Table
February 19, 2025
Cozy, slightly spicy red lentil stew makes for the perfect fall meal! Filled with lots of veggies and kale, it also happens to be vegan.
20 Ingredients
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1/6
Red Lentil Soup With Harissa
Instructions
1
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Combine all of the soup ingredients in a large slow cooker. Cook on high 4-6 hours or on low for 8-10 hours, until the vegetables and lentils are tender.
2
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Optional: Using an immersion (or regular) blender, puree about half of the soup. (Note: If using a regular blender, don’t fill it too much, or you will have a soup explosion on your hands!). Add it back to the pot and stir well. *This step is not necessary*. I just like the texture, but it’s good either way!
3
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Stir the kale and lemon juice into the soup. Cook for about 15 minutes, or until the kale is wilted but not soggy. Serve with a drizzle of cream or yogurt (coconut works great to keep it vegan!), lemons, cilantro, and crusty bread.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tips & Tricks (5)
- Harissa Heat Control 🌶️Adjust the harissa paste quantity based on your spice tolerance, starting with 1-2 tablespoons and tasting as you go for perfect heat balance.
- Lentil Washing Technique 🥣Rinse red lentils thoroughly in cold water until the water runs clear to remove excess starch and prevent a mushy texture.
- Vegetable Layering Strategy 🥕Add harder vegetables like sweet potatoes and carrots earlier in the cooking process, with softer vegetables like kale added in the last 10 minutes to maintain texture.
- Aromatics Activation 🧄Toast whole spices like cumin and coriander in the pot before adding liquids to unlock deeper, more complex flavor profiles.
- Creamy Coconut Finish 🥥Stir in coconut cream at the very end of cooking to prevent separation and add a luxurious, silky texture to the soup.
Intelligent Tags
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
Smart Nutrition
Nutrition Per Serving
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