Creamy Moroccan Harissa Lentil Soup for Dinner
Creamy Moroccan Harissa Lentil Soup is a comforting, flavor-packed dinner that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to the creamiest soup is to blend a portion of the lentils. The rich, spicy harissa paste adds a depth of flavor that’s irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Dill Pickle Parmesan Chicken Recipe for Dinner and Easy Peach Cobbler Cheesecake Bars Recipe for Summer Dessert.
Why This Creamy Moroccan Harissa Lentil Soup for Dinner Is Pure Comfort
- Easy to make with simple ingredients
- Packed with flavor from harissa paste
- Comforting and creamy, perfect for meal prepping
- Better than takeout and freezes well
What You'll Need for Creamy Moroccan Harissa Lentil Soup for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup green lentils
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp harissa paste
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 2 bay leaves
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
- Optional: Crumbled feta cheese
đź“ť Ingredient Notes
- green lentils: Make sure to rinse and pick over lentils before cooking.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending soup right in the pot easy and mess-free. → See on Amazon
- Harissa Paste — Adds authentic Moroccan flavor to the soup. → See on Amazon
How to Make Creamy Moroccan Harissa Lentil Soup for Dinner
- Sauté vegetables: In a large pot, sauté onion, carrots, celery, and garlic until softened.
- Add lentils and seasonings: Stir in lentils, harissa paste, cumin, paprika, salt, pepper, and bay leaves. Cook for 2 minutes.
- Add liquid: Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Simmer: Reduce heat, cover, and let simmer for 25-30 minutes, until lentils are tender.
- Blend: Using an immersion blender, blend about half of the soup until creamy. Alternatively, you can blend in batches in a regular blender.
- Serve: Ladle into bowls, garnish with fresh parsley, lemon wedges, and crumbled feta cheese if desired. Serve hot.
Cook's Tips for Perfect Creamy Moroccan Harissa Lentil Soup for Dinner
- Common mistake and fix: Don't overcook the lentils. They can become mushy and lose their texture. Keep an eye on them and test for doneness at 25 minutes.
- Time-saving tip: You can make this soup ahead of time and reheat it on the stove or in the microwave. It also freezes well for up to 3 months.
- Nutrition tip: To make this soup even healthier, you can add a handful of spinach or kale to the pot before blending. It adds extra nutrients without affecting the flavor.
- Flavor boost tip: For a spicier soup, add more harissa paste or a pinch of cayenne pepper. For a milder soup, use less harissa or add a squeeze of lemon juice.
Storing & Reheating Creamy Moroccan Harissa Lentil Soup for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated on the stove or in the microwave.
Freezing Creamy Moroccan Harissa Lentil Soup for Dinner
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat on the stove over medium heat or in the microwave until hot. Microwave: Stir occasionally to ensure even heating.
Recipe Notes
- Chef tip: For a thicker soup, you can blend less of the lentils or add less liquid. For a thinner soup, add more liquid or blend more of the lentils.
- Best substitution: You can substitute the lentils for chickpeas or white beans for a similar texture and flavor.
- Make-ahead: This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd or for meal prepping.
- Troubleshooting: If your soup is too thick, add more liquid. If it's too thin, simmer uncovered until it reaches your desired consistency.
Want to level up this recipe?
High-quality vegetable broth — Gives the soup a rich, flavorful base. Pays for itself vs takeout. → Check price on Amazon
Creamy Moroccan Harissa Lentil Soup for Dinner
Ingredients
Main Ingredients
- 1 cup green lentils
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp harissa paste
Seasonings
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 2 bay leaves
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
- Crumbled feta cheese
Instructions
- Sauté vegetables: In a large pot, sauté onion, carrots, celery, and garlic until softened.
- Add lentils and seasonings: Stir in lentils, harissa paste, cumin, paprika, salt, pepper, and bay leaves. Cook for 2 minutes.
- Add liquid: Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Simmer: Reduce heat, cover, and let simmer for 25-30 minutes, until lentils are tender.
- Blend: Using an immersion blender, blend about half of the soup until creamy. Alternatively, you can blend in batches in a regular blender.
- Serve: Ladle into bowls, garnish with fresh parsley, lemon wedges, and crumbled feta cheese if desired. Serve hot.
Notes
- Chef tip: For a thicker soup, you can blend less of the lentils or add less liquid. For a thinner soup, add more liquid or blend more of the lentils.
- Best substitution: You can substitute the lentils for chickpeas or white beans for a similar texture and flavor.
- Make-ahead: This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd or for meal prepping.
- Troubleshooting: If your soup is too thick, add more liquid. If it's too thin, simmer uncovered until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat on the stove over medium heat or in the microwave until hot.
- Microwave reheat: Stir occasionally to ensure even heating.
- Make ahead: This soup can be made ahead of time and reheated on the stove or in the microwave.
Nutrition Per Serving
- Calories: 270
- Protein: 18g
- Fat: 3.5g
- Carbs: 42g
- Fiber: 18g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Moroccan Harissa Lentil Soup for Dinner FAQs
Yes, this soup can be made ahead of time and reheated on the stove or in the microwave. It also freezes well for up to 3 months.
You may have blended too much of the soup or not added enough liquid. To fix, add more liquid and blend less of the soup next time.
Yes, you can make this soup in the slow cooker. Sauté the vegetables first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can add other vegetables to this soup. Some great options include spinach, kale, zucchini, or sweet potatoes. Add them in the last 10-15 minutes of cooking to prevent overcooking.
A Warm Final Note
I can’t wait for you to try Creamy Moroccan Harissa Lentil Soup for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
