Tunisian Harissa-Spiced Lentil Soup (Dairy & Egg Free)

Ingredients

• 1 cup Red Lentils
• 6 cups Vegetable Broth
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 tbsp Harissa Paste
• 1 tsp Cumin
• 1/2 tsp Coriander
• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove and set the heat to medium. Add the 2 tablespoons of olive oil to the pot. Once the oil is shimmering, add the 1 medium onion, 2 medium carrots, and 2 stalks celery, all cut into 1/2-inch pieces. Cook, stirring occasionally, until the vegetables are softened, which should take about 5 to 7 minutes. Add the 3 cloves of garlic, minced, and cook for 1 more minute until you can smell its fragrance.
2. 2Add the 1 cup of red lentils, 1 tablespoon of harissa paste, 1 teaspoon of cumin, and 1/2 teaspoon of coriander to the pot. Stir everything together and cook for 1 minute, allowing the spices to toast slightly.
3. 3Pour the 6 cups of vegetable broth into the pot. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the red lentils are very tender and have started to break down.
4. 4Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
5. 5Serve the Tunisian Harissa-Spiced Lentil Soup hot.

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