Creamy Moroccan Harissa Lentil Soup for Dinner
Creamy Moroccan Harissa Lentil Soup is a cozy, better-than-takeout dinner option. After making this many times, I’ve discovered the trick to the perfect creamy texture is blending half the soup. The warm spices and heat from the harissa make this soup irresistible. Try it with my Easy Italian Grinder Salad Sandwich for a complete meal. You might also love my Easy Italian Grinder Salad Sandwich.
Why This Creamy Moroccan Harissa Lentil Soup for Dinner Is Pure Comfort
- Better than takeout
- Creamy and comforting
- Packed with flavor
- Easy to make
What You'll Need for Creamy Moroccan Harissa Lentil Soup for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Green lentils
- Onion
- Carrots
- Celery
- Garlic
- Harissa paste
- Cumin
- Paprika
- Coriander
- Cinnamon
- Salt
- Pepper
- Optional: Parsley
- Optional: Creme fraiche
- Optional: Lemon wedges
đź“ť Ingredient Notes
- Green lentils: Rinse before using.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Makes soup creamy without transferring to a blender → See on Amazon
- Good quality harissa paste — Makes all the difference in flavor → See on Amazon
How to Make Creamy Moroccan Harissa Lentil Soup for Dinner
- Sauté onion, carrots, and celery: In a large pot, sauté onion, carrots, and celery until soft.
- Add spices and garlic: Add cumin, paprika, coriander, cinnamon, salt, pepper, and garlic. Cook for 1 minute.
- Cook lentils: Add lentils, vegetable broth, and harissa paste. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Blend half the soup: Use an immersion blender to blend half the soup until creamy.
- Serve: Serve hot with optional toppings.
Cook's Tips for Perfect Creamy Moroccan Harissa Lentil Soup for Dinner
- : Use vegetable broth for a vegetarian version.
- Common mistake and fix: Don't overcook the lentils. They can become mushy and lose their texture. If they're not tender after 25 minutes, add more broth and cook for another 5-10 minutes.
- : For a spicier soup, add more harissa paste.
- : Make ahead and store in the fridge for up to 5 days.
Storing & Reheating Creamy Moroccan Harissa Lentil Soup for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Make ahead and reheat when ready to serve
Freezing Creamy Moroccan Harissa Lentil Soup for Dinner
Freeze for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat on the stove or in the microwave Microwave: Stir occasionally while reheating
Recipe Notes
- Chef tip: For a vegan version, skip the creme fraiche topping.
- Best substitution: You can substitute the lentils with chickpeas or cannellini beans.
- Make-ahead: Make ahead and store in the fridge for up to 5 days.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.
Want to level up this recipe?
High-quality vegetable broth — Adds depth of flavor to the soup → Check price on Amazon
Creamy Moroccan Harissa Lentil Soup for Dinner
Ingredients
Main Ingredients
- Green lentils
- Onion
- Carrots
- Celery
- Garlic
- Harissa paste
Seasonings
- Cumin
- Paprika
- Coriander
- Cinnamon
- Salt
- Pepper
Optional Toppings
- Parsley
- Creme fraiche
- Lemon wedges
Instructions
- Sauté onion, carrots, and celery: In a large pot, sauté onion, carrots, and celery until soft.
- Add spices and garlic: Add cumin, paprika, coriander, cinnamon, salt, pepper, and garlic. Cook for 1 minute.
- Cook lentils: Add lentils, vegetable broth, and harissa paste. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Blend half the soup: Use an immersion blender to blend half the soup until creamy.
- Serve: Serve hot with optional toppings.
Notes
- Chef tip: For a vegan version, skip the creme fraiche topping.
- Best substitution: You can substitute the lentils with chickpeas or cannellini beans.
- Make-ahead: Make ahead and store in the fridge for up to 5 days.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze for up to 3 months
- Oven reheat: Reheat on the stove or in the microwave
- Microwave reheat: Stir occasionally while reheating
- Make ahead: Make ahead and reheat when ready to serve
Nutrition Per Serving
- Calories: 350
- Protein: 18g
- Fat: 5g
- Carbs: 55g
- Fiber: 15g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Moroccan Harissa Lentil Soup for Dinner FAQs
Yes, make ahead and store in the fridge for up to 5 days. The flavors will meld together and it will taste even better.
If the soup is too thick, add more broth or water to reach your desired consistency. You can also blend more of the soup to make it creamier.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook on high pressure for 8 minutes with a 10-minute natural release. Proceed with blending and serving as directed.
Try it with my Easy Italian Grinder Salad Sandwich for a complete meal.
A Warm Final Note
I can’t wait for you to try Creamy Moroccan Harissa Lentil Soup for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
