Recipes

Spicy Red Lentil Soup

This recipe gets a spicy kick from harissa, a hot Moroccan condiment made by preserving chiles in oil and salt. Top the soup with plain yogurt to cool it off.

1 1/2 teaspoons virgin olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
1 1/2 teaspoons minced peeled fresh ginger
3/4 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
3 cups stock (chicken or veggie)
1 cup dried red lentils, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
1 tablespoon fresh lemon juice
1 teaspoon harissa (or chile powder or other spicy powder)
chopped fresh cilantro (optional)

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until tender, stirring frequently. Stir in ginger, paprika, salt, cumin, and pepper and cook 1 minute. Add 3 cups stock, lentils, chickpeas and tomatoes and bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Puree some of the soup if you prefer to have a thick soup. Stir in lemon juice and harissa. Garnish with fresh, chopped cilantro if desired.