Moroccan Lentil Soup with Harissa

Moroccan Lentil Soup with Harissa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tbsp olive oil

  • 2

    large onions, finely chopped

  • 2

    medium carrots, peeled and finely chopped

  • 3

    cloves garlic, finely chopped

  • 1

    tsp sweet paprika

  • 1

    tsp ground cumin

  • 3

    cups chicken or vegetable stock

  • 2

    cups green lentils, rinsed and drained

  • ½

    tsp harissa (optional)

  • salt to taste

  • ¼

    tsp fresh ground black pepper

  • 2

    Tbsp finely chopped fresh mint

  • 1

    Tbsp lemon juice

  • lemon wedges

Directions

1. Heat oil in a large saucepan and saute onions, carrots and garlic with the spices. Cook for about 4-6 minutes until vegetables are soft. Add the stock, lentils, harissa, salt and pepper and bring to a boil. 2. Simmer, uncovered, for about 45 minutes, until the lentils are tender. Remove from heat and stir in mint and lemon juice. Serve immediately with extra harissa to taste and a squeeze of lemon juice.


Nutrition

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