Creamy Moroccan Harissa Lentil Soup for Dinner

Creamy Moroccan Harissa Lentil Soup is the ultimate cozy dinner. After making it dozens of times, I’ve perfected the balance of spicy harissa and creamy lentils. The fresh, warming spices make this soup irresistible. Serve it with my Fresh Mango Cucumber Salad for a perfect meal. If you love recipes like this, you’ll also enjoy Fresh Mango Cucumber Salad with Blueberries and Avocado and Easy Sweet Potato Shepherd’s Pie Recipe for Dinner.

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 onion
• 2 carrots
• 2 celery stalks
• 3 cloves garlic
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• Optional: Fresh parsley
• Optional: Lemon wedges
• Optional: Crumbled feta cheese

How to Make Creamy Moroccan Harissa Lentil Soup for Dinner

1. Sauté onions, carrots, and celery: In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until softened, about 5 minutes.
2. Add spices and garlic: Stir in harissa paste, cumin, paprika, salt, black pepper, and cayenne pepper (if using). Add minced garlic and cook for 1 minute.
3. Cook lentils: Add lentils, diced tomatoes, and 4 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and let simmer for 25-30 minutes, until lentils are tender.
4. Blend and serve: Use an immersion blender to blend the soup until creamy. Taste and adjust seasoning. Serve hot, garnished with fresh parsley, lemon wedges, and crumbled feta cheese.

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 for up to 5 days. Make-ahead tip: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

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 in a pot on the stove over medium heat, stirring occasionally. Microwave: Reheat in the microwave, stirring halfway through.

Recipe Notes

• Chef tip: For a vegan version, skip the feta cheese.
• Best substitution: Use canned lentils to save time. Adjust cooking time accordingly.
• Make-ahead: The soup freezes well. Thaw overnight in the fridge before reheating.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, add more broth or water. If it's too thin, simmer uncovered until it reaches the desired consistency.

Creamy Moroccan Harissa Lentil Soup for Dinner

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

4-6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 cup green lentils
• 1 onion
• 2 carrots
• 2 celery stalks
• 3 cloves garlic
• 1 can (14.5 oz) diced tomatoes

Seasonings

• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Optional Toppings

• Fresh parsley
• Lemon wedges
• Crumbled feta cheese

Instructions

1. Sauté onions, carrots, and celery: In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until softened, about 5 minutes.
2. Add spices and garlic: Stir in harissa paste, cumin, paprika, salt, black pepper, and cayenne pepper (if using). Add minced garlic and cook for 1 minute.
3. Cook lentils: Add lentils, diced tomatoes, and 4 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and let simmer for 25-30 minutes, until lentils are tender.
4. Blend and serve: Use an immersion blender to blend the soup until creamy. Taste and adjust seasoning. Serve hot, garnished with fresh parsley, lemon wedges, and crumbled feta cheese.

Notes

• Chef tip: For a vegan version, skip the feta cheese.
• Best substitution: Use canned lentils to save time. Adjust cooking time accordingly.
• Make-ahead: The soup freezes well. Thaw overnight in the fridge before reheating.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, add more broth or water. If it's too thin, simmer uncovered until it reaches the desired consistency.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a pot on the stove over medium heat, stirring occasionally.
• Microwave reheat: Reheat in the microwave, stirring halfway through.
• Make ahead: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 280
• Protein: 18g
• Fat: 4g
• Carbs: 45g
• Fiber: 18g
• Sugar: 5g
• Sodium: 850mg
• 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

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!