Moroccan lentil soup with harissa and pistachios
A Levant cuisine soup recipe by @tinastausendschoen – cooked in the Original-Profi Collection® pot.
40 min
Total Time
20 min
Cooking Time
20 min
Preperation Time
Ingredients
| 2 | onions |
| 1 | carrot, peeled and cut into pieces |
| 3 tbsp. | olive oil |
| 2 tbsp. | grated ginger |
| 1 tbsp. | ground cumin |
| 1 tsp. | oregano |
| 1/2 tsp. | turmeric |
| 1/2 tsp. | cinnamon |
| 1/2 tbsp. | harissa paste |
| salt/pepper | |
| 200 ml | vegetable stock |
| 400 ml | passata |
| 400 ml | coconut milk |
| 160 g | red lentils |
| 2 tbsp. | lemon juice |
| For the topping: | |
| 1/2 tsp. | harissa paste |
| 4 tbsp. | yogurt |
| 4 tbsp. | chopped, salted pistachios |
| 4 tsp. | pomegranate seeds |
| fresh mint |
Instructions
Step 1 of 5:
Heat olive oil in a pot, sauté the onion and carrot pieces in it.
Step 2 of 5:
Add all the spices and harissa paste and sauté for about two minutes until everything starts to smell fragrant. Add the strained tomatoes along with the coconut milk. Season with salt and pepper.
Step 3 of 5:
Add the lentils and vegetable broth and simmer for about 20 minutes with the lid closed.
Step 4 of 5:
Puree with an immersion blender, add a little more broth if the soup is too thick. Add lemon juice.
Step 5 of 5:
Divide among 4 plates and sprinkle with yogurt, diluted harissa paste, pistachios, pomegranate seeds, and mint.
