Moroccan-Spiced Lentil Soup with Harissa Yogurt
A warming lentil soup infused with Moroccan spices and finished with a cooling dollop of spicy harissa yogurt. This moroccan-inspired vegan ready in about 50 minutes pairs rinsed brown lentils, olive oil, medium diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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 brown lentils
- 2 tbsp olive oil
- 1 medium diced yellow onion
- 2 medium diced carrots
- 3 minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 cinnamon stick
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup Greek yogurt
- 1 tbsp harissa paste
- 2 tbsp chopped for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 2 diced medium carrots, cooking for 5 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, and 1 cinnamon stick. Cook for 1 minute until fragrant.
- Step 3: Add 1 cup rinsed brown lentils and 4 cups vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.
- Step 4: Remove the cinnamon stick, season the soup with 1 tsp salt and 1/2 tsp black pepper. Use an immersion blender to partially puree the soup, leaving some texture.
- Step 5: In a small bowl, mix 1/2 cup Greek yogurt with 1 tbsp harissa paste until smooth.
- Step 6: Ladle the soup into bowls and top each with a spoonful of the harissa yogurt and sprinkle 2 tbsp chopped fresh cilantro for garnish.
Frequently asked questions
How long does Moroccan-Spiced Lentil Soup with Harissa Yogurt take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Moroccan-Spiced Lentil Soup with Harissa Yogurt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed brown lentils from drying out.
Can I substitute ingredients in Moroccan-Spiced Lentil Soup with Harissa Yogurt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Moroccan-Spiced Lentil Soup with Harissa Yogurt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Moroccan-Spiced Lentil Soup with Harissa Yogurt?
Moroccan vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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