My entire family, myself included, was sick at the start of the new year. This was the soup I made for us once I felt up to cooking. The broth is warm and spicy, while the bulk of the soup is comprised of nutrient-dense vegetables. I wouldn’t call it a cure-all, but I certainly felt closer to healing with every bite!
SMOKY HARISSA HEALING LENTIL SOUP
Serves 4-6
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 small red pepper, cored, seeded, and chopped
Sea salt & ground black pepper
4 garlic cloves, grated or thinly sliced
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 – 1 tablespoon harissa paste
10 sprigs fresh thyme, leaves removed from the stems
3/4 cup green lentils, rinsed
2 cups chopped or strained tomatoes
6 cups vegetable broth
1/2 tablespoon vegetable bouillon (I like “Better than Bouillon” brand.)
2 tablespoons sherry vinegar
1 cup chopped baby spinach
METHOD
Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots, and pepper, and season with salt & pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes. Add the garlic, cumin, harissa paste, and fresh thyme to the pot, and cook for an additional minute or so, just until the spices are fragrant.
Add the lentils to the pot, and stir in the tomatoes, broth, bouillon, and vinegar. Bring to a gentle boil. Once the soup is boiling, cover and reduce the heat to medium-low. Simmer for approximately 20-30 minutes (The time will vary depending upon the brand of lentils you use, but it is a good idea to begin checking around the 20 minute mark.), until the lentils are tender.
Add the chopped spinach, and cook for 2-3 minutes, until the leaves are wilted. Serve with a drizzle of quality olive oil, or Pecorino Romano cheese, if desired.
