Lentil soup with carrots and harissa from Don't Worry, Just Cook: Delicious, Timeless Recipes for Comfort and Connection (page 51) by Bonnie Stern and Anna Rupert

  • ground cumin
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  • lemons
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute green lentils, black lentils, or French lentils for red lentils; kale for spinach; flat-leaf parsley for cilantro; paprika and olive oil for harissa; and thick coconut milk for plain yogurt. You may use the Basic tahini sauce recipe on p. 17.

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Notes about this recipe

  • Eat Your Books

    Can substitute green lentils, black lentils, or French lentils for red lentils; kale for spinach; flat-leaf parsley for cilantro; paprika and olive oil for harissa; and thick coconut milk for plain yogurt. You may use the Basic tahini sauce recipe on p. 17.

  • averythingcooks on November 13, 2023

    I really like this soup. I used a 50:50 mix of hot & mild harissa which seems to always get the right heat for us. I prefer this style of soup to be very smooth so I used the blender and then pushed it through a sieve. I agree that the lemon juice is a perfect finish & I will happily work through this soup for upcoming lunches,

  • Zosia on January 10, 2023

    Very nice, lightly spiced soup. The lemon juice (optional) balanced the slight sweetness of the soup and brightened the flavour. From the list of recommended toppings, I added spinach and cilantro.

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