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Harissa Lentil & Sweet Potato Coconut Soup

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Warm and spicy Harissa Lentil & Sweet Potato Coconut Soup combines the earthy flavors of lentils with sweet potatoes and creamy coconut milk for a comforting meal.

Ingredients

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  • 1 tablespoon neutral oil (olive or avocado)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced (optional)
  • 1-2 tablespoons harissa paste (start with 1 and add to taste)
  • 1 teaspoon ground cumin
  • 1 cup dried brown or green lentils, rinsed
  • 1 large sweet potato (about 1 lb), peeled and diced into 1/2-inch cubes
  • 4 cups vegetable broth (or water plus bouillon)
  • 1 (14 oz) can full-fat coconut milk
  • Salt and black pepper to taste
  • Juice of 1/2 lemon or lime
  • Fresh cilantro or parsley to serve

Instructions

  1. Heat oil in a large pot over medium heat. Add diced onion and a pinch of salt; cook until soft and translucent, about 5–7 minutes.
  2. Add garlic and ginger; cook 30–60 seconds until fragrant.
  3. Stir in harissa paste and cumin; cook 1 minute to bloom the spices.
  4. Add lentils, diced sweet potato, and broth. Bring to a simmer, then reduce heat and cover. Cook until lentils and sweet potato are tender, about 20–25 minutes.
  5. Stir in coconut milk and simmer 5 more minutes to meld flavors. Taste and season with salt, pepper, and lemon juice.
  6. Serve topped with chopped cilantro or parsley and a drizzle of extra coconut milk or plain yogurt.

Notes

This soup can be refrigerated for up to 4 days or frozen for 3 months. You can adjust the spice level by altering the amount of harissa used.

Nutrition

Find it online: https://recipesunfolded.com/harissa-lentil-sweet-potato-coconut-soup/

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