This simple lentil soup is great as a first course to a larger meal. It takes almost no time to put together and can be left to simmer while preparing the rest of your dinner.
To make this soup heartier, feel free to add shredded chicken and enjoy as a warm comforting meal on its own. Recipe serves about 4.
Ingredients
2 large carrots (about ½ lb), sliced into rounds
1 medium onion, chopped
2 cloves garlic, minced
3 tbsp Perfectly Seasoned Harissa
½ cup dried lentils, any variety OR split peas
¼ cup quinoa
8 cups vegetable or chicken broth
Salt
Vegetable oil
Fresh cilantro, chopped
Directions
Place a large pot over medium high heat and add abou 2 tbsp vegeable oil. When oil starts to shimmer, add the onion and a healthy pinch of salt. Saute 3-4 minutes until onion turns translucent. Add the garlic and saute about 1 minute until very fragrant. Add carrots to the pot and saute another 2-3 minutes.
Reduce heat to low and add Harissa powder to the pot. Stir to coat the vegetables, being careful not to let the spices burn. Keep a small amount of water nearby in case you need to rapidly cool the pot to prevent burning.
Carefully add 8 cups of broth to the pot and stir through. Raise the heat to high and bring the
soup to a boil.
Once soup is boiling, add lentils. Reduce heat and simmer 20 minutes. At the end of this time, add quinoa to the soup. Simmer another 10 minutes or until the lentils and quinoa are fully cooked.
Season soup to taste with additional salt, if necessary. Serve hot with fresh chopped cilantro.
Buy the spices you need to make this recipe!
