Smoky Lentil Soup with Harissa and Yogurt
This Smoky Lentil Soup is a one-pot wonder hits that packed with pantry staples. With help from harissa (don’t worry, I’ll give you a simple swap if you don’t have any), roasted red peppers, and pre-cooked lentils, you can build layers of warmth and depth in about 35 minutes.
What you’ll love about this lentil soup recipe:
- Smoky + savory: Harissa brings the heat, roasted red peppers round it out.
- Pantry-forward: Brown lentils, jarred peppers, broth — there’s a good chance you already have it all.
- Meal-prep approved: Makes a generous batch that gets better with time and keeps great in the freezer!
Vegetarian Lentil Soup with Harissa and Roasted Red Peppers
Welcome to Soups That Eat Like a Meal — my unapologetically cozy corner of the internet for everyone who agrees that soup is a love language. These are soups with substance. You can serve them with crusty bread or a side sald if you want, but they’re meant to be hearty enough that you don’t have to. If you like your dinner to be comforting and luxurious, but with a minimal amount of effort, you’re in the right place.
This smoky lentil soup is the kind of weeknight recipe that make you feel like you pulled it all together. It’s cosy and satisfying, and won’t leave you with a huge pile of dishes to wash.
It leans on a few strategic shortcuts — pre-chopped mirepoix, jarred roasted peppers, and refrigerated or canned lentils — so you can get straight to the part where your kitchen smells amazing.
The harissa does a lot of heavy lifting in the flavor department, while the lemon at the end cuts through the richness with just enough brightness to balance things out and keep it from feeling muddy.
Even better, it freezes well so it’s great for meal prep, and it’s easy to dress up with fun garnishes like cilantro, a drizzle of olive oil, or , my favorite, a lemony yogurt that makes the soup extra creamy and bright.
As soon as I took my first taste, I knew I was going to want a second bowl!
lentil soup Ingredients
To make a simple yet satisfying lentil soup, you’ll need:
Pre-chopped mirepoix. This blend of onion, carrot, and celery is the base of so many delicious meals. Look for it in the produce section at Trader Joe’s or your favorite supermarket. If you can’t find it pre-chopped, you can dice 1 small onion, 2 carrots, and 2 ribs of celery. It’s the same, but less convenient.
Harissa. Harissa is a North African chili paste or spice blend that’s bold, smoky, and a little spicy, with a rich depth of flavor. It’s traditionally made with dried red chilies, garlic, olive oil, spices like cumin and coriander and adds so much flavor to recipes like this soup. It typically comes is a tube or small jar and can be purchased in specialty grocery stores, the ethnic foods aisle of some large grocery stores or on Amazon.
- If you can’t find harissa, you can approximate it’s flavor in this recipe by combining 1 Tablespoon each tomato paste and olive oil with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and a pinch of cayenne or crushed red pepper.
Roasted red peppers. These add a sweet, smoky flavor to the soup.
Cooked brown lentils. Using pre-cooked lentils saves a ton of time. You can find cooked lentils in the refrigerated produce section or use canned lentils.
Vegetable broth + Water. I use one carton of broth and add an extra cup of water to give the soup enough volume.
Lemon. Lentils have an earthy flavor and can taste heavy. A little lemon juice at the end adds acidity and perks the soup up.
Plain Greek Yogurt. Adds more acidity and a bright, creamy finish to the soup.
How To Make smokey lentil soup
Start by cooking the vegetables in a little olive oil until they begin to soften.
Add the garlic, tomato paste, and harissa and give it a good stir. Cooking the them for a minute before adding liquid helps deepen their flavor and makes a huge difference in the recipe’s final flavor.
Next, add the roasted red peppers, lentils, broth, and water and simmer it for about 20 minutes to let the flavors meld.
Finally, use an immersion blender (or transfer to a blender) to puree the soup about halfway. This way, you get a creamy texture while still keeping some texture for interest.
To give the soup and extra-special finish, mix together 1 cup of plain Greek yogurt with the zest and juice from 1 lemon, a teaspoon of olive oil, and a generous pinch of flaky salt. Drizzle the yogurt over each individual bowl of soup, or stir it right into the pot.
Frequently asked questions
Store leftover lentil soup in the fridge for up to 5 days and reheat it either on the stove or microwave.
You can also freeze the soup for up to 6 months.
It’s more smoky than spicy, but harissa can vary. Start with 1 tablespoon if you’re very sensitive to heat.
Yes! Blend more of the soup for a smoother texture, or stir in a bit of coconut milk or heavy cream at the end.
I LOVE harissa, but it can be tricky to find. For this recipe, you can use 1 Tablespoon each tomato paste and olive oil with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and a pinch of cayenne or crushed red pepper to achieve a similar flavor.
More recipes you’ll love:
- Creamy Chicken and Gnocchi Soup
- 30-Minute Tortellini Vegetable Soup
- Spicy Broccoli and 3 Cheese Soup
- Instant Pot Chicken Tortilla Soup
- Miso Potato Soup with Crispy Chickpeas
Smoky Lentil Soup with Harissa and Yogurt
Ingredients
- 2 Tablespoons olive oil
- 2 cups prechopped mirepoix onion, carrot, celery mix
- 2 cloves garlic minced
- 1 Tablespoon tomato paste
- 2 Tablespoons harissa
- 12 ounces roasted red peppers , drained and chopped
- 3 cups cooked brown lentils rinsed
- 4 cups low sodium vegetable broth
- 1 cup water
- ½ lemon juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Lemon Yogurt
- 1 cup plain Greek yogurt
- 1 teaspoon olive oil
- 1 lemon zest and juice
- 1 pinch kosher salt
Instructions
- Heat 2 Tablespoons olive oil in a large pot over medium heat.
- Add 2 cups prechopped mirepoix and cook 4–5 minutes, until slightly softened.
- Add 2 cloves garlic, 1 Tablespoon tomato paste, and 2 Tablespoons harissa. Cook 1 minute, stirring constantly, to bloom the spices.
- Stir in 12 ounces roasted red peppers, 3 cups cooked brown lentils, 4 cups low sodium vegetable broth, and 1 cup water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
- Blend about half the soup with an immersion blender for a creamy texture (or leave it chunky if you prefer).
- Stir in lemon juice and season with salt and pepper.
To make the lemon yogurt:
- In a small bowl, combine 1 cup plain Greek yogurt, 1 teaspoon olive oil, 1 lemonhe zest and juice from 1 lemon, and 1 pinch kosher salt. Stir until well blended.
To serve:
- Divide the soup between four bowls and top with fresh cilantro and a drizzle of lemon yogurt.
