Red Lentil Harissa Soup

Hi everyone! It's still cold here in the Blue Ridge. If you follow along on over at my substack, you'll know that we are slowly getting glimpses of spring. I just saw the first of the daffodils blooming, and bits of green are popping up out of the ground. Although this is all very exciting for me, I still am wanting to take it easy with what I'm eating. So, it's soup season until there's a little more consistency in the weather. 

There is also the flu and other mucky things going around in Asheville, so I want to make sure I'm keeping my agni nice and strong at the same time. Simple foods that are nourishing and tasty, but still light in nature are super supportive to keeping our immunity strong. 

So, I made this simple but yummy harissa lentil soup the other day, and thought it was the perfect thing to share with all of you. I hope you enjoyed it as much as we did! 

Cheers!

Ingredients: 

• 2 tbsp avocado oil (or any neutral-tasting oil) 
• 1 cup red lentils 
• 4.5 cups water + more for soaking
• 1/2 red onion, finely chopped 
• 2 big cloves of garlic, finely chopped 
• 2 carrots finely chopped 
• 4 sprigs thyme 
• 1 tsp coriander seeds 
• 3 tbsp vegetable bouillon paste 
• 2 tbsp harissa paste
• 3 tsp salt (or more to taste) 
• 4 tsp cream (optional) 

Recipe: 

1. Start off in a heavy-bottom pot or dutch oven and warm the oil. 
2. While the oil is warming, take your lentils, and soak them in a water. Use enough water to cover all of the lentils. 
3. Chop up all of your veggies. I recommend chopping into smaller pieces as they will be quicker to cook, but totally up to you if you like it a bit more chunky. 
4. When the oil is warmed up, you will first add in the onion and garlic. Cook them down until they are softened. Then you can slowly add in the carrots, and again give everything a good toss. 
5. Now back to the lentils. Pour out the water and give the lentils a good rinse. You don't want any of the foam that may have formed to go back into your soup. Once rinsed, add the lentils and 4 cups of water into your post. 
6. At this point, you can add in your thyme, coriander seeds, bouillon and harissa paste, and finally salt to taste. Give everything a good mix, and then put the lid on the pot. 
7. You are going to let this come to a simmer and then slowly turn the stove onto medium-low, letting the soup and lentils cook fully. 
8. After about 15-20 minutes, give everything a good stir again. Your lentils should be cooked if not almost done. At this point, you can add in a touch of cream to make it creamy, and if you don't care for that, then just leave it be. 
9. Serve with your favorite bread, tortilla, or anything else that makes it feel complete. 

​Enjoy!