Harissa-Spiced Lentil Soup with Tomato

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A hearty, aromatic soup featuring red lentils simmered with harissa and sun-ripened tomatoes. This North African-inspired soup recipe, ready in about 40 minutes, pairs red lentils, chicken broth, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 red lentils
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 tbsp harissa paste
• 1 finely diced onion
• 1 diced carrot
• 2 minced garlic cloves
• 1 tsp cumin
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Sauté 1 finely diced onion and 1 diced carrot for 5 minutes until softened. Add 2 minced garlic cloves and 1 tsp cumin, stirring for 1 minute until fragrant.
2. Step 2: Stir in 1 cup red lentils, 4 cups chicken broth, and 1 can (14 oz) diced tomatoes. Bring to a gentle simmer.
3. Step 3: Add 2 tbsp harissa paste, reduce heat to low, and simmer uncovered for 20 minutes until lentils are tender and soup thickens.
4. Step 4: Taste and adjust salt if needed; serve hot with a drizzle of olive oil.