Harissa Red Lentil Soup with Lemon
A thick, warming red lentil soup with a gentle harissa heat and a squeeze of lemon, vegan and ready in 35 minutes.
Made with Homemade vegetable stock and Harissa paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the olive oil in a large saucepan over a medium heat. Add the onion and carrots and cook for 8 minutes until soft.
8 min - 2
Stir in the garlic and cumin and cook for 1 minute, then add your ready made harissa paste (see the base recipe) and cook for 1 minute more.
- 3
Add the rinsed lentils and your ready made vegetable stock (see the base recipe). Bring to the boil, then lower the heat and simmer for 20 minutes until the lentils are completely soft.
20 min - 4
Blend about two thirds of the soup with a stick blender, leaving some texture, or mash it with a potato masher.
- 5
Stir in the lemon juice and salt. Taste and adjust. Add a splash of water if too thick.
- 6
Serve in bowls topped with the chopped coriander.
Tips
- Rinse the lentils until the water runs mostly clear, which gives a cleaner flavour.
- Lemon at the end brightens the soup, so add it off the heat.
- Serve with a swirl of dairy free yoghurt if you like a cooling contrast.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 4 days. Freeze in portions for up to 3 months. Reheat until steaming hot all the way through, adding water as the soup thickens.
Questions
Can I use green or brown lentils?
They will work but take 30 to 40 minutes to soften and will not break down into a thick soup. Red lentils are best here.
Is it spicy?
It is mildly spicy. Use less harissa for a milder soup or add a spoonful at the table for extra heat.
Can I add other vegetables?
Yes. Diced sweet potato, tomato or spinach all work. Add sweet potato with the lentils and spinach in the last 2 minutes.
More made with homemade vegetable stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.