Tomato, Lentil and Harissa Soup – Tomato Soup with Red Split Lentils flavoured with the chilli heat of Harissa Paste. This soup recipe is warming with chilli heat as well as being rich and satisfying, perfect for an Autumn evening. Harissa is a chilli paste used in Middle Eastern and North African cooking, flavoured with garlic, red chilli and spices. You can make your own – recipe here – but it is easy and just as good to use a ready made jar.
If you liked my Tomato, Lentil and Harissa Soup then try my recipe for Butternut Squash and Truffle Soup
recipe
Serves 6
Difficulty Level: Rookie
Ingredients:
- 6 large tomatoes, chopped
- One large onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons Harissa paste
- 1 tin chopped tomatoes
- 100g red split lentils, rinsed thoroughly.
- 600ml vegetable stock
- Salt and black pepper
- Olive oil
- Fresh parsley, to serve
Method
- Heat a couple tablespoons of olive oil in a large saucepan over a medium heat. Add the onion and garlic and soften for a few minutes
- Add the Harissa paste and stir to coat the onions and garlic.
- Add the fresh and tinned tomatoes, the lentils and the vegetable stock. Season with plenty salt and black pepper. Bring to the boil and then reduce heat and simmer on a low heat for 30-40 minutes until the lentils are soft.
- Add more water if you like a thinner soup.
- Liquidise the soup using a hand blender.
- Check the seasoning and serve the Tomato, Lentil and Harissa Soup in bowls, topped with fresh parsley.
