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From the Cook
From the Cook
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From the Cook
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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.
My Calorie Intake
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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.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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