Red Lentil and Carrot Soup

Mike just turned 31, and the celebration lasted days.  Pizza one day, cake another, and on day 3, the Vitamix arrived.

Ellie was almost as excited about it as he was.

If I’d had this when I made this soup, I definitely would have pureed it, but since I was feeling exceptionally lazy (and was still without this amazing blender), I just left it chunky.  I think it would be great either way.  It’s incredibly simple with just a few ingredients, and with a thick piece of crusty bread and a simple salad, dinner is done!

Red Lentil and Carrot Soup


  • 2 tbsp olive oil
  • 2 Tbsp harissa
  • 1 small onion, chopped
  • 5 carrots, peeled and diced
  • 2 1/2 cups red lentils
  • 8 cups vegetable broth
  • salt to taste
  • yogurt and cilantro for garnish


  1. Heat the oil over medium heat and add the onions and carrots. Cook until softened, about 5 minutes.
  2. Add the harissa and continue cooking for 2-3 minutes.
  3. Stir in the lentils and broth and simmer, partially covered, for about 40 minutes (lentils will pretty much disintegrate).
  4. Salt to taste, then puree if desired.
  5. Serve with yogurt and cilantro.

(adapted from BBC Good Food)

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