Whenever I want a quick, nutritious comfort meal, I turn to red lentils to make a quick harissa lentil soup. This Moroccan-style red lentil soup with harissa is a flavour-packed, pantry-friendly dinner I can have on the table in about 30 minutes.
I love the sweet, earthy texture of red lentils combined with the fiery lift of harissa. Finish each bowl with a spoonful of yoghurt and a zesty cilantro salsa (or a herb pesto) for freshness and brightness.
The result is an easy, satisfying pantry meal that’s likely to become a winter weeknight favourite.
In this post
- Why you’ll love this recipe
- What is rose harissa?
- Ingredients and substitutes
- What to serve with red lentil soup
- Harissa lentil soup recipe
Why you’ll love this recipe
This harissa red lentil soup is deeply flavoured and ideal for warming up on cool evenings. Other benefits:
- Fast & simple: A one-pot meal ready in under 30 minutes — great for busy nights.
- Full of flavour: Spices and harissa give the soup an aromatic, layered taste.
- Vegan & gluten-free: Naturally plant-based and suitable for many diets.
- Flexible: Add cooked chickpeas or white beans for extra protein, or stir in barley or quinoa to make it heartier.
What is rose harissa?
Harissa is a North African red pepper and chilli paste scented with toasted spices and garlic. Rose harissa includes rose petals or rose water, adding a subtle floral note to the heat. It’s a wonderful ingredient that lifts the flavours in this Moroccan-style lentil soup.
Rose harissa is available ready-made, and many shop-bought versions vary in heat and sweetness, so taste and adjust the amount you use. If you prefer, ordinary harissa works well too — add a tiny splash of rose water if you want to mimic the floral note.
Ingredients and substitutes
This straightforward vegan lentil soup is quick to assemble. A bright coriander (cilantro) salsa on top turns it into a complete meal.
- Olive oil: Extra virgin or your preferred cooking oil.
- Aromatic vegetables: Onion, garlic and chilli form the base. You can add celery, carrots or other veg if you like.
- Spices: Ground cumin, coriander, cinnamon and turmeric. Substitute ground ginger or use a spice blend such as ras el hanout.
- Harissa: Rose harissa is ideal for its floral edge, but regular or smoked harissa will also work. Adjust the amount to taste.
- Tomato paste: Deepens tomato flavour; omit if your harissa already contains tomatoes.
- Tomatoes: Canned whole or crushed tomatoes work, or use fresh diced tomatoes in season.
- Split red lentils: They cook quickly and break down to create a silky texture. Green or brown lentils can be used but will need more cooking time.
- Vegetable stock: Use good-quality store-bought or homemade stock.
Add freshness with a cilantro salsa
A zesty cilantro salsa (using leaves and soft stems) adds a bright, acidic contrast to the rich soup. If you don’t have cilantro, serve the soup with lemon wedges or swap for fresh parsley.
The cilantro salsa keeps in a sealed jar in the fridge for up to 5 days and can be used to brighten many other dishes. You can also add finely diced preserved lemon for a Moroccan touch.
What to serve with lentil harissa soup
Serve bowls of this hearty Moroccan-style red lentil soup with a spoonful of Greek or coconut yoghurt, a grind of black pepper and a drizzle of extra-virgin olive oil for a quick meal. For a larger spread, consider:
- Bread: Crusty sourdough, Moroccan khobz or quick yoghurt flatbreads are perfect for mopping up the soup.
- Mediterranean mezze: Add small bowls of hummus, a cucumber-yoghurt sauce or zesty hot sauces and dip alongside pita.
- Salads: A fresh Arabic chopped salad or a tahini tomato-cucumber salad complements the warm, spiced soup.
- Grains: Spoon the soup over couscous, barley or quinoa for a heartier plate.
- Extra veg and beans: Add canned chickpeas, roasted squash or sweet potato to bulk up leftovers into a larger main.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
Frequently asked questions
Rose harissa includes rose petals or rose water in addition to the usual red peppers, spices and garlic, giving it a subtle floral aroma alongside the heat.
Yes. Regular harissa will work well; you’ll miss the floral notes of rose harissa, but a small splash of rose water can help approximate that flavour.
No. Split red lentils cook quickly and don’t require soaking — just rinse them before cooking if needed.
Harissa Red Lentil Soup with Cilantro Salsa
Ingredients
Red Lentil Soup
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 2 garlic cloves, minced
- 1 red chilli, sliced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 2 to 3 tablespoons rose harissa (see notes)
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) whole tomatoes in juice
- 1 cup split red lentils
- 4 cups vegetable stock
- Kosher salt, to taste
Spicy Coriander Salsa
- Large handful fresh cilantro, leaves and soft stems roughly chopped
- 1 to 2 green chillies, thinly sliced
- 1 garlic clove, minced
- ½ teaspoon coarse sea salt
- Zest and juice of 1 lemon
- 2 tablespoons extra virgin olive oil
To Serve
- Greek yoghurt or coconut yoghurt for vegan
- Black pepper to taste
- Flatbread (optional)
Instructions
- Heat a medium soup pot or Dutch oven over medium heat. Add the olive oil and onions and cook, stirring often, until the onions are soft, about 6 minutes. Add the garlic and chilli if using and cook another 3 minutes until fragrant.
- Add the cumin, coriander, turmeric and cinnamon and cook for 2 minutes, stirring to coat the aromatics with the spices.
- Stir in 2 tablespoons of harissa and the tomato paste. Add the red lentils and stir for a minute to combine.
- Add the canned tomatoes with their juice and break them up with a spatula. Pour in the vegetable stock and a teaspoon of salt, then bring to a boil. Reduce heat to medium and simmer uncovered for about 20 minutes, until the lentils are soft and beginning to break down.
- While the soup simmers, make the cilantro salsa: in a mortar and pestle, pound cilantro, chillies, garlic and sea salt into a rough paste. If you don’t have a mortar, finely chop and mix in a bowl. Stir in lemon zest, lemon juice and olive oil. Taste and adjust seasoning.
- Taste the soup and add salt as needed. Add another tablespoon of harissa if you want more heat and complexity.
- Divide the soup among 4 bowls. Add a tablespoon of yoghurt to each and swirl gently. Spoon over the cilantro salsa, grind fresh black pepper on top and serve with flatbread or toasted sourdough.
Notes
- Red lentils: Split red lentils cook quickly; whole red lentils or other varieties will need longer cooking time.
- Harissa: Use rose harissa if you have it for its floral note. Regular harissa works too — add a teaspoon of rose water if desired. Start with 2 tablespoons and adjust at the end of cooking, since store-bought pastes vary in heat.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Try more comforting soups and stews:
- Plant-based broccoli and pea soup with basil
- Chinese tomato egg drop soup
- Persian eggplant and lentil stew