Harissa Soup with Chickpeas, Lentils and Kale

A hearty, spicy stew-style soup made with red lentils and chickpeas, with harissa, potatoes and kale. It provides plenty of plant-based protein and is filling enough to serve as a main course.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 100 g Red lentils
• 1 can Chickpeas from a can, drained
• 1 can Diced tomatoes from a can, chopped
• 2 pc Waxy potatoes
• 2 pc Carrots
• 1 pc Red bell pepper
• 1 pc Onion
• 2 pc Garlic cloves
• 150 g Kale, stems removed
• 1 tbsp Tomato paste
• 1 tsp Harissa
• 1 tsp Ground cumin
• 0.5 tsp Turmeric
• 1 l Vegan vegetable stock
• 1 tbsp Olive oil
• 1 pc Lemon, juice
• Salt
• Pepper

Method

1. Finely dice the onion and chop the garlic. Cut the carrots, potatoes and bell pepper into small cubes.
2. Heat the olive oil in a large pot and sauté the onion and carrots in it for 3 minutes.
3. Add the garlic, tomato paste, harissa, cumin and turmeric and toast them for 1 minute, stirring constantly.
4. Add the red lentils, potatoes, bell pepper, diced tomatoes and vegetable stock, bring to a boil and let the soup simmer over medium heat for about 20 minutes.
5. Rinse the chickpeas, drain them and add them to the soup, letting them cook for 5 more minutes.
6. Cut the kale into fine strips, add it to the soup and cook for another 5 minutes until tender.
7. Season with salt, pepper and lemon juice and serve hot.