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.
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Course: Soups and stews
Cuisine: Vegan
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 3 -4
Calories: 280kcal
Author: Quite Good Food


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed or grated
  • 1 tsp cumin seeds
  • 1 litre vegetable stock of your choice, I used 2 tsp of Vegeta stock powder and 1 litre of water
  • 1/2 cup green lentils
  • 3 medium sized potatoes, peeled and cubed
  • 1/2 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


  • 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.


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
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