Serves 6
50 min
Red Lentil Soup with Harissa Yogurt
Recipe GLPR38bf52e5df5fb4
A vibrant, warming North African-inspired soup featuring tender red lentils infused with turmeric, saffron, and warm spices, topped with a creamy harissa-spiced yogurt swirl. Light yet satisfying, this vegetarian soup delivers both comfort and sophisticated flavor in every spoonful.
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Ingredients
1 tablespoon olive oil
3 large shallots, chopped
2 cloves garlic, minced
2 teaspoons turmeric
1/2 teaspoon hot paprika
1 generous pinch saffron threads
1/4 teaspoon fine-grain sea salt
1 quart low-sodium vegetable stock
2 cups water
1 1/2 cups red lentils, picked over and rinsed
1/2 cup plain Greek yogurt
1 tablespoon harissa paste
1/2 small lemon, juiced
2 teaspoons water
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped shallots and sauté for 5-6 minutes, stirring occasionally, until they become translucent and softened.
Stir in the minced garlic, turmeric, and hot paprika. Cook for about 1 minute, stirring constantly, until the spices become fragrant and coat the shallots evenly.
Add the saffron threads to the pot and cook for another 30 seconds. Pour in the vegetable stock and water, stirring to combine all ingredients.
Add the rinsed red lentils to the pot and stir well. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are completely tender and begin to break down.
Season the soup with the fine-grain sea salt. Taste and adjust seasoning as needed.
While the soup simmers, prepare the harissa yogurt topping by whisking together the Greek yogurt, harissa paste, and 2 teaspoons of water in a small bowl until smooth and well combined.
Stir the fresh lemon juice into the finished soup. Ladle the soup into serving bowls and top each portion with a generous spoonful of the harissa yogurt mixture, swirling it slightly for visual appeal.
