Spicy Harissa Lentil Soup with Fresh Cilantro Salsa

Whenever I need a quick, nourishing comfort meal, I turn to red lentils to make a quick harissa lentil soup. This Moroccan-inspired red lentil soup with harissa is a flavour-packed, pantry-friendly dinner that comes together in about 30 minutes.

I love the sweet, earthy texture of red lentils paired with a fiery hit of harissa. Finish each bowl with a spoonful of yoghurt and a bright cilantro salsa (or a pesto) for a fresh, zesty contrast.

The result is an easy, satisfying pantry meal that quickly becomes a winter weeknight favourite.

Ingredients and substitutes

This simple vegan lentil soup is fast to assemble. The cilantro salsa brightens each bowl and turns it into a complete meal.

• Olive oil: Extra virgin is great, but any cooking oil will work.
• Aromatic vegetables: Onion, garlic and chilli form the base. Finely chopped celery or carrots can be added if you like.
• Spices: Ground cumin, coriander, cinnamon and turmeric. Swap one for ground ginger or use a blend such as ras el hanout.
• Harissa: Rose harissa offers floral depth. Normal or smoked harissa are fine alternatives; adjust quantities to control heat.
• Tomato paste: Adds concentrated tomato flavour. Omit if your harissa already includes a lot of tomato.
• Tomatoes: Canned whole or crushed tomatoes work well; ripe fresh tomatoes are a good seasonal option.
• Split red lentils: Cook quickly and break down to a silky texture. Green or brown lentils require longer cooking; whole red lentils take significantly longer.
• Vegetable stock: Use a good-quality store-bought or homemade broth.

Add freshness with a cilantro salsa

A zesty cilantro salsa (using leaves and soft stems) adds spice, acidity and brightness. If you don’t have cilantro, serve the soup with lemon wedges or swap in fresh parsley. The salsa keeps in the fridge for up to five days in a sealed jar.

For a Moroccan twist, stir in finely diced preserved lemon. Other vibrant toppings include basil pesto (vegan if needed), shatta, zhoug or your favourite green hot sauce.

What to serve with lentil harissa soup

Serve simply with a dollop of Greek or coconut yoghurt, freshly ground black pepper and a drizzle of extra-virgin olive oil. For a larger spread, add sides to turn the soup into a feast:

• Bread: Crusty sourdough, traditional Moroccan khobz or quick yoghurt flatbreads are perfect for mopping up the soup.
• Mezze: Small dips like lemony hummus, mast-o-khiar (yoghurt and cucumber) or zhoug complement the flavours and make the meal more varied.
• Zesty salads: Try an Arabic chopped salad or a tahini salad with tomato and cucumber for refreshing contrast.
• Grains: Spoon the soup over couscous, barley or quinoa for a heartier bowl.
• Extra vegetables: Add roasted squash, sweet potato or canned chickpeas to stretch leftovers into a full meal.

Store leftover soup in an airtight container in the refrigerator for up to four days, or freeze for longer storage.

Frequently asked questions

Harissa Red Lentil Soup with Cilantro Salsa

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This Moroccan-style lentil soup adds rose harissa for a fiery, floral twist. Top the red lentil soup with yoghurt and cilantro salsa for a zesty, spicy kick. It’s a flavour-packed, quick and easy, pantry-friendly dish.

Recipe By: Adri

Servings: 4

Prep Time: 5 mins

Cook Time: 35 mins

Equipment

• Mortar and pestle – optional

Ingredients

Red Lentil Soup

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 2 garlic cloves, minced
• 1 red chilli, sliced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 2 to 3 tablespoons rose harissa (see notes)
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) whole tomatoes in juice
• 1 cup split red lentils
• 4 cups vegetable stock
• Kosher salt, to taste

Spicy Coriander Salsa

• 1 large handful fresh cilantro, leaves and soft stems roughly chopped
• 1 to 2 green chillies, thinly sliced
• 1 garlic clove, minced
• ½ teaspoon coarse sea salt
• 1 lemon, zest and juice
• 2 tablespoons extra virgin olive oil

To Serve

• Greek yoghurt or coconut yoghurt for vegan
• Black pepper, to taste
• Flatbread (optional)

Instructions

• Heat a medium pot or Dutch oven over medium heat. Add the olive oil and onions and cook, stirring often, until the onions are soft, about 6 minutes. Add the garlic and chilli (if using) and cook another 3 minutes until fragrant.
• Stir in the cumin, coriander, turmeric and cinnamon and cook for 2 minutes to toast the spices and coat the onions.
• Add 2 tablespoons of harissa and the tomato paste, then stir in the red lentils and cook for a minute to combine.
• Add the canned tomatoes with their juice and break them up with a spatula. Pour in the vegetable stock and a teaspoon of salt, bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for about 20 minutes, until the lentils are soft and beginning to break down.
• While the soup simmers, make the cilantro salsa: place cilantro, chillies, garlic and coarse sea salt in a mortar and pestle and roughly mash into a paste. If you don’t have a mortar, finely chop the ingredients and combine in a bowl. Stir in lemon juice, zest and olive oil and adjust seasoning to taste.
• Taste the soup and add salt as needed. Add another tablespoon of harissa if you want more heat. Divide the soup among four bowls, add a tablespoon of yoghurt to each, swirl gently, spoon over some cilantro salsa, grind fresh black pepper and serve with flatbread or toasted sourdough.

Notes

• Red lentils: Split red lentils cook quickly; whole red lentils or other types will need more time.
• Harissa: Rose harissa adds floral notes. If using regular harissa, a small splash of rose water can mimic that element. Start with 2 tablespoons of harissa and add more at the end if you prefer extra heat.
• Leftovers keep in an airtight container in the refrigerator for up to four days or can be frozen for about three months.

DID YOU LOVE THIS RECIPE?
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Try more comforting soups and stews:

• Plant-based broccoli and pea soup with basil
• Chinese tomato egg drop soup
• Persian eggplant and lentil stew