Ingredients

1 tablespoon olive oil

1 large onion, diced

1 large carrot, diced

2 stalks celery, diced

2 large garlic cloves, minced

1/2 teaspoon paprika (sweet or smoked)

1/2 teaspoon ground cumin

2 tablespoons harissa paste

1 x 400 g (14 oz) can chopped tomatoes (juices drained)

200 g (7 oz) split red lentils

1 x 400 g (14 oz) can chickpeas, drained

1 litre (4 cups) vegetable stock

Juice of half a lemon

Fresh coriander or parsley, optional

Instructions

Step 1: Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery and cook for about 5 minutes, stirring occasionally, until the vegetables are soft and translucent.

Step 2: Stir in the minced garlic and cook for another minute until fragrant. Then add the paprika and ground cumin and cook for an additional 30 seconds to release their aroma.

Step 3: Add the harissa paste, drained chopped tomatoes, red lentils, chickpeas, and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer gently for 15-20 minutes, stirring occasionally until the lentils are tender.

Step 4: Stir in the lemon juice and add chopped fresh coriander or parsley if using. Season the soup to taste with salt and pepper. Serve with extra coriander and lemon wedges on the side for added freshness.

Tips & Variations

For a milder flavor, reduce the amount of harissa paste or substitute with a smaller amount of chili powder.

Add diced potatoes or sweet potatoes along with the vegetables for a heartier soup.

Swap red lentils for brown or green lentils, but be aware cooking times may vary.

Use fresh lemon juice at the end to brighten the flavors without overpowering the spices.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or vegetable stock if the soup has thickened. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and plant-based ingredients throughout.

What can I use if I don’t have harissa paste?

If you don’t have harissa, you can substitute with a mix of chili powder and tomato paste or use a mild chili sauce to maintain some heat and flavor complexity.