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 Dose Chickpeas from a can, drained
  • 1 Dose Diced tomatoes from a can, chopped
  • 2 Stück Waxy potatoes
  • 2 Stück Carrots
  • 1 Stück Red bell pepper
  • 1 Stück Onion
  • 2 Stück Garlic cloves
  • 150 g Kale, stems removed
  • 1 EL Tomato paste
  • 1 TL Harissa
  • 1 TL Ground cumin
  • 0.5 TL Turmeric
  • 1 l Vegan vegetable stock
  • 1 EL Olive oil
  • 1 Stück 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.