Spiced Carrot, Leek and Lentil Soup Recipe

August 2024 · 2 minute read
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Here, commonly used soup vegetables combine to make something special. This soup is equally terrific whether it's served chunky or pureed until smooth. If you happen to use split red lentils, their cooking time will be shortened to 10 or 11 minutes. Look for the harissa paste that's packaged in a tube rather than the looser, saucier kind that's in a jar.

Harissa paste in a tube is availabe at well-stocked grocery stores and online.

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Ingredients

measuring cup

Servings: 4 (makes 6 cups)

  • 2 teaspoons olive oil
  • 1 medium onion, cut into small dice
  • 1 medium leek, trimmed, cleaned and cut into very thin slices
  • 2 ribs celery, cut into small dice
  • 2 medium carrots, scrubbed well and cut into small dice
  • 1 large clove garlic, crushed
  • Generous pinch saffron threads
  • 2 teaspoons ground cumin, or more as needed
  • 2 teaspoons ground coriander, or more as needed
  • 1 tablespoon harissa paste, or more as needed (see headnote)
  • 4 cups no-salt-added vegetable broth (may substitute chicken broth)
  • 4 ounces (1 cup) dried red lentils (see headnote)
  • 1/2 teaspoon fine salt, or more as needed
  • 2 tablespoons chopped flat-leaf parsley, for garnish (optional)
  • Greek yogurt, for serving (optional)

Directions

  • Step 1

    In a large saucepan over medium heat, heat the oil until it shimmers. Stir in the onion, leek, celery and carrots; cook until they begin to soften, about 7 minutes, then add the garlic and saffron threads, the cumin, coriander and harissa, stirring to incorporate. Cook for 3 minutes or until fragrant, then pour in the broth.

  • Step 2

    Increase the heat to medium-high and bring to a boil. Stir in the lentils, then decrease the heat to medium or medium-low and cook for 15 to 20 minutes, or until the lentils are tender.

  • Step 3

    Stir in the salt; taste, add more cumin or coriander or harissa, as needed.

  • Step 4

    Puree with an immersion (stick) blender or in a blender in batches, if desired.

  • Step 5

    Divide among individual bowls. Top with the parsley and/or a dollop of yogurt, if using.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Harvest: 180 Recipes Through the Seasons,” by Emilie Guelpa (Hardie Grant, 2017).

    Tested by Helen Horton.

    Published April 18, 2017

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