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    Green lentil soup with harissa

    4 November 2015 by Amber |

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    Cheap, simple ingredients treated with a little love and given a lift with spicy harissa create a delicious soup which is hearty and healthy. My favourite kind of soup.

    Green lentil soup with harissa.

    I'm a sucker for a good simple soup, at any time of the year. If it can be made with cheap store cupboard ingredients, satisfy my hungry tummy and warm my heart, then all the better.

    This soup ticks all of those boxes. It was quick to get together too, with less peeling and chopping than usual, leaving me free to get on with the rest of my jobs in the kitchen while this bubbled away. I made the harissa while this was cooking.

    The soup and the harissa together are a match made in heaven. The soup's flavours are comforting and familiar, while the harissa is bold and spicy. Each mouthful is different, depending what you scoop onto your spoon.

    Green lentil soup with harissa.

    I ate the leftover soup the next day, cold and straight out of its container from the fridge. It was one of those days. Yet surprisingly it was still delicious! The flavours had melded and the chill made the lemon somehow stand out more. I'm not saying you should serve this cold, but just know that if you need to shovel some sustenance into your belly quick sharp then it'll totally work.

    Each serve is high in vitamin A and C, has 10g of protein and 20 per cent of your daily iron requirements. Not too shabby.

    Green lentil soup with harissa.

    Green lentil soup with harissa

    Cheap, simple ingredients treated with a little love and given a lift with spicy harissa create a delicious soup which is hearty and healthy.
    Print Recipe Pin Recipe
    Prep time: 5 minutes
    Cook time: 40 minutes
    Total time: 45 minutes
    Course: Soups and stews
    Cuisine: Vegan
    Servings: 3 -4
    Calories: 280kcal
    Author: Quite Good Food

    INGREDIENTS

    • 2 tablespoon olive oil
    • 1 onion finely chopped
    • 2 cloves garlic crushed or grated
    • 1 teaspoon cumin seeds
    • 1 litre vegetable stock of your choice I used 2 teaspoon of Vegeta stock powder and 1 litre of water
    • ½ cup green lentils
    • 3 medium sized potatoes peeled and cubed
    • ½ cup parsley finely chopped
    • 2-3 cups spinach roughly chopped
    • Juice of one lemon approximately 3 tbsp
    • Salt and pepper to taste
    • Harissa paste to serve

    INSTRUCTIONS

    • Heat oil in a deep saucepan.
    • Add onion, garlic and cumin seeds and cook for about 5 minutes or until softened and beginning to colour.
    • Add vegetable stock and lentils. Bring to a simmer and cook for 20 minutes.
    • Add cubed potato and cook for a further 15 minutes. Both the lentils and potatoes should be cooked but still holding their shape.
    • To finish the soup stir through chopped parsley, spinach and lemon juice.
    • Add salt and pepper to taste.
    • Serve with a healthy swirl of harissa paste and crusty bread rolls on the side.

    RECIPE NOTES

    Serves 3-4. Double the recipe if you're extra hungry and want leftovers too.

    NUTRITION INFORMATION

    Calories: 280kcal | Carbohydrates: 44.7g | Protein: 10g | Fat: 7.7g | Saturated Fat: 1.2g | Cholesterol: 0mg | Fiber: 11.4g | Iron: 3.6mg
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!

    Nutrition Facts
    Green lentil soup with harissa
    Amount Per Serving
    Calories 280 Calories from Fat 69
    % Daily Value*
    Fat 7.7g12%
    Saturated Fat 1.2g8%
    Cholesterol 0mg0%
    Carbohydrates 44.7g15%
    Fiber 11.4g48%
    Protein 10g20%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.

    Cheap, simple ingredients treated with a little love and given a lift with spicy harissa create a delicious soup which is hearty and healthy.

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    Comments

    1. Billy

      January 06, 2018 at 9:57 am

      Thank you for sharing this! It looks delicious and I can't wait to try making it at home. Harissa is one of my favorite ingredients to almost any dish.

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