We enjoy eating soup all year round. Lentil soup is great in the summer because it cooks quickly and isn’t too heavy. This recipe uses just a few ingredients to create rich, fiery, flavor. Add a hand full or two of chopped fresh herbs such as cilantro, parsley and mint into the soup or save them as part of the mix-ins so everyone can add their own amount and flavor combinations.
I came up with the mix-ins to solve two issues: 1) No one in our family likes the same things in their soup. And 2) We needed to put a few random leftovers to good use. Creating a mix-in bar with whatever you have on hand will allow even the pickiest eater to make a dish to their liking. I hope it helps you make meal time a little more fun and enjoyable.
Ingredients
Method
- Put olive oil in a large pot over medium heat.
- Add onions and carrots and stir to combine.
- Add tomato paste, harissa, turmeric, salt and pepper. Stir to combine.
- Add lentils and water. Stir to combine.
- Cover and bring to a boil. Reduce heat and simmer for 20-30 minutes or until lentils are cooked through.
- Serve soup in individual bowls. Top with mix-ins.
Notes
*Harissa is a North African pepper paste. Many different varieties are available. Some my be spicier than others so add a little at a time and taste to see if you want it spicier. I get mine from Le Market in Valley Village. They make it fresh weekly and sell it there.