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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
minutes
mins
Cook Time:
40
minutes
mins
Total Time:
45
minutes
mins
Servings:
3
-4
Calories:
280
kcal
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.
Notes
Serves 3-4. Double the recipe if you're extra hungry and want leftovers too.
Nutrition information
Calories:
280
kcal
|
Carbohydrates:
44.7
g
|
Protein:
10
g
|
Fat:
7.7
g
|
Saturated Fat:
1.2
g
|
Cholesterol:
0
mg
|
Fiber:
11.4
g
|
Iron:
3.6
mg
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@quitegoodfood
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#quitegoodfood
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