Harissa-Spiced Lentil Soup with Caramelized Onions and Fresh Parsley

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A warming lentil soup infused with smoky harissa and sweet caramelized onions, garnished with bright fresh parsley. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 60 minutes, pairs green lentils, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed green lentils
• 2 tbsp olive oil
• 2 large, thinly sliced yellow onion
• 3 cloves, minced garlic cloves
• 1 large, diced carrot
• 1, diced celery stalk
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 6 cups vegetable broth
• 1 1/2 tsp, divided salt
• 3/4 tsp black pepper
• 1/4 cup, chopped fresh parsley
• for serving lemon wedges

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 thinly sliced large onions and cook slowly for 15-20 minutes, stirring often until deeply caramelized and golden brown.
2. Step 2: Add 3 minced garlic cloves, 1 diced large carrot, and 1 diced celery stalk to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tbsp harissa paste, 1 tsp ground cumin, and 1 1/2 tsp salt. Cook for 1 minute until spices are aromatic.
4. Step 4: Add 1 cup rinsed green lentils and 6 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender.
5. Step 5: Season soup with 3/4 tsp black pepper. Ladle into bowls and garnish with 1/4 cup chopped fresh parsley and lemon wedges for squeezing.