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Lentil Soup with Mix-Ins

Hana Itzhaki
Prep Time 10 mins
Cook Time 30 mins
Course dinner, Soup
Servings 4 people


  • 3 tablespoons Olive Oil
  • 1 large Sweet Onion finely chopped
  • 3 Small Carrots finely chopped
  • 1 tablespoon Tomato Paste
  • 1-2 tablespoons Harissa *see notes
  • 1 teaspoon Turmeric
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 cup Red Split Lentils
  • 1/2 cup Small Whole Green Lentils
  • 8-10 cups water


  • Small Pasta cooked
  • Rice cooked
  • Beans cooked
  • Whole Grains
  • Vegetables roasted or sautéed
  • Fresh herbs finely chopped
  • Cheese shredded or crumbled


  • 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.


*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.
Keyword custom, lentil, soup