Creamy Moroccan Harissa Lentil Soup for Dinner
Creamy Moroccan Harissa Lentil Soup is the ultimate cozy dinner. After making it many times, I discovered the trick to a perfectly creamy soup is to blend some of the lentils. This adds thickness and richness without dairy. The warm spices and smoky harissa make this soup irresistible. Serve it with my Roasted Beet Salad with Feta and Fresh Dill. If you love recipes like this, you’ll also enjoy Roasted Beet Salad with Feta and Fresh Dill and Classic Scalloped Potatoes with Cheddar Cheese.
Why This Creamy Moroccan Harissa Lentil Soup for Dinner Is Pure Comfort
- Creamy and comforting
- Packed with protein and fiber
- Easy to make and freezes well
- Perfect for meal prepping
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.
- Green lentils
- Onion
- Carrots
- Celery
- Garlic
- Canned tomatoes
- Vegetable broth
- Harissa paste
- Cumin
- Coriander
- Salt
- Black pepper
- Harissa paste
- Cumin
- Coriander
- Salt
- Black pepper
- Lemon juice
- Olive oil
- Optional: Fresh parsley
- Optional: Lemon wedges
- Optional: Crumbled feta
đź“ť Ingredient Notes
- Harissa paste: Adjust to taste for spiciness. You can find it in the international section of most grocery stores.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Makes blending the soup easy and safe → See on Amazon
- Good quality vegetable broth — Enhances the flavor of the soup → See on Amazon
How to Make Creamy Moroccan Harissa Lentil Soup for Dinner
- Sauté vegetables: Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook until softened.
- Add spices and lentils: Stir in cumin, coriander, salt, and harissa paste. Add lentils and cook for a few minutes.
- Simmer: Add canned tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Blend and finish: Use an immersion blender to blend some of the soup until creamy. Stir in lemon juice and adjust seasoning.
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. To prevent this, test them for doneness before blending.
- Pro tip: For a smoother soup, blend all of it. For a chunkier soup, blend only half.
- Pro tip: To make this soup ahead, blend it after reheating to maintain texture.
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: This 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 in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a pot on the stove over medium heat until warmed through. Microwave: Reheat in the microwave in 1-minute intervals, stirring between each.
Recipe Notes
- Chef tip: For a heartier soup, add cooked chickpeas or shredded chicken.
- Best substitution: Substitute the harissa paste with a mix of smoked paprika, cumin, and chili powder for a milder version.
- Make-ahead: This soup freezes well. Freeze in individual portions for easy meal prep.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit of water or more vegetable broth.
Want to level up this recipe?
High-quality harissa paste — Makes a big difference in flavor → Check price on Amazon
Creamy Moroccan Harissa Lentil Soup for Dinner
Ingredients
Main Ingredients
- Green lentils
- Onion
- Carrots
- Celery
- Garlic
- Canned tomatoes
- Vegetable broth
- Harissa paste
- Cumin
- Coriander
- Salt
- Black pepper
Seasonings
- Harissa paste
- Cumin
- Coriander
- Salt
- Black pepper
- Lemon juice
- Olive oil
Optional Toppings
- Fresh parsley
- Lemon wedges
- Crumbled feta
Instructions
- Sauté vegetables: Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook until softened.
- Add spices and lentils: Stir in cumin, coriander, salt, and harissa paste. Add lentils and cook for a few minutes.
- Simmer: Add canned tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Blend and finish: Use an immersion blender to blend some of the soup until creamy. Stir in lemon juice and adjust seasoning.
Notes
- Chef tip: For a heartier soup, add cooked chickpeas or shredded chicken.
- Best substitution: Substitute the harissa paste with a mix of smoked paprika, cumin, and chili powder for a milder version.
- Make-ahead: This soup freezes well. Freeze in individual portions for easy meal prep.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit of water or more vegetable broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in a pot on the stove over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave in 1-minute intervals, stirring between each.
- Make ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 18g
- Fat: 7g
- Carbs: 50g
- Fiber: 18g
- Sugar: 7g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 1g
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 up to 2 days ahead. Store in the fridge until ready to serve.
Overcooking the lentils can cause them to become mushy. To prevent this, test them for doneness before blending.
Yes, this soup freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
Yes, cook the soup on low for 6-8 hours or on high for 3-4 hours. Blend until creamy before serving.
I recommend serving this soup with my Roasted Beet Salad with Feta and Fresh Dill or Classic Scalloped Potatoes with Cheddar Cheese.
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!
