Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup red lentils, rinsed and drained
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté until softened, about 5 minutes.
2. Add harissa paste, ground cumin, and ground coriander to the pot and stir to combine. Cook for 1-2 minutes until fragrant.
3. Add red lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 29g
Protein: 11g
Fiber: 10g
Substitutions for ingredients:
- Harissa paste can be substituted with chili paste or red pepper flakes.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add chopped carrots, celery, or sweet potato to the soup for added nutrition and flavor.
- Top with a dollop of plain Greek yogurt or sour cream for a creamy finish.
- Add cooked chicken or shrimp for a protein boost.
Tips and Tricks:
- Rinse and drain the lentils before adding them to the soup to remove any debris or dirt.
- Adjust the amount of harissa paste to your desired level of spiciness.
- Use an immersion blender for easy blending and less mess.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve soup in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro, plain Greek yogurt, or sour cream.
Pairings:
Serve with crusty bread or a side salad.
Suggested Side Dishes:
Roasted vegetables, quinoa salad, or garlic bread.
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes until it thickens.
Food Safety Advice:
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat soup to an internal temperature of 165°F before consuming.
Food History:
Harissa is a North African hot chili paste made from roasted red peppers, garlic, and spices. It is commonly used in Tunisian and Moroccan cuisine.
Flavor Profiles:
Spicy, earthy, and slightly sweet.
Serving Suggestions:
Serve hot with a side of crusty bread or a salad.
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Region: North African