Tomato, Lentil & Harissa Soup

This soup is so nourishing, cheap and quick to make. You only need a handful of pantry items to make this and you can add in any extra veggies you might have that need using up.  This recipe serves 4 so you can keep it in the fridge so you’re covered for lunches for a few days. 


  • 120g of Red Split Lentils
  • 1 white onion – finely diced 
  • 2 cloves of garlic – minced 
  • 1 Tin of chopped tomatoes 
  • 350 mls of vegetable Stock 
  • 2 teaspoons of rose harissa 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon smoked paprika 
  • 1/2 teaspoon ground coriander 
  • 2 Tablespoons of Olive Oil  
  • Salt and Pepper to taste 
  • Coconut yogurt to serve 
  • Chopped basil & parsley to serve 



  1. Heat a non stick pan over a medium heat, add the oil and then the onions. When the onions are soft add in the garlic, coriander, paprika and cumin. Cook for about 5 minuets then tip in the tomatoes and the harissa. Cook for a couple minuets then add in the lentils and the stock. You’ll want the lentils to be completely covered, if they aren’t add in some more water.  Bring the pan to the boil then reduce to a simmer. Cook for 20 minuets till the lentils are cooked. 
  2. Season to taste and serve with blobs of coconut yoghurt & the herbs. 

Enjoy, Fi x 

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