Lentil Tomato Harissa Soup
This Lentil Tomato Harissa Soup is a rich, satisfying bowl that balances warmth and brightness in every spoonful. Lentils simmer with tomato sauce and fresh grape tomatoes to create a naturally creamy texture without cream, while harissa adds gentle heat and depth. Smoked paprika and cumin round out the flavor, and a final squeeze of lemon keeps it fresh and lively. It’s simple, nutrient-dense, and deeply comforting — perfect for busy weeknights or cozy weekends, especially when paired with a crisp sourdough grilled cheese (as a recommendation).
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Immersion blender (optional)
Ingredients
- 1 tbsp olive oil or spray avocado oil
- 1 medium yellow onion diced
- 3 –4 cloves garlic minced
- 1 celery stalk diced
- 2 tbsp tomato paste
- 1 –2 tbsp harissa paste adjust to spice level
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¾ cup lentils rinsed
- 2 cans 15 oz each tomato sauce
- 2 cups grape tomatoes halved or quartered
- 3½ cups vegetable broth plus more as needed
- ½ tsp salt or to taste
- Black pepper to taste
- Juice of ½ lemon
- Optional: drizzle of olive oil swirl of coconut yogurt, or tahini
- Fresh parsley cilantro, or mint for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and celery; cook 5–6 minutes until softened. Add garlic and cook another 30 seconds, stirring often.
- Add tomato paste and harissa paste; cook for 1–2 minutes until the mixture darkens slightly and becomes fragrant. Stir in smoked paprika and cumin.
- Add red lentils, tomato sauce, grape tomatoes, and vegetable broth. Stir to combine and bring to a gentle boil.
- Lower heat to medium-low, cover partially, and simmer for 25–30 minutes, stirring occasionally, until the lentils are soft and the soup thickens.
- OPTIONAL: Use an immersion blender to lightly purée for a creamy consistency while keeping some texture, or leave it fully chunky if you prefer.
- Stir in lemon juice, then taste and adjust salt and pepper as needed.
- Ladle into bowls and finish with a drizzle of olive oil or swirl of coconut yogurt. Garnish with fresh herbs if preferred before serving.
Notes
If you want more body without adding carrot, a spoonful of roasted red pepper purée or sun-dried tomato can round out the acidity.
Harissa varies by brand; taste halfway through cooking and adjust the spice with an extra teaspoon if desired.
Soup thickens as it sits — add a splash of broth or water when reheating.