Description
A warming, creamy soup made with lentils, sweet potatoes, coconut milk, and harissa for balanced heat and comfort.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small sweet potato, diced
- 2 celery stalks, finely chopped
- 6–8 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2–1 teaspoon salt, to taste
- 1/2 cup fresh parsley, chopped
- 5 ounces feta, crumbled
- 4 cups vegetable broth
- 1 cup dried brown lentils
- 1/4 cup harissa
- 1/2–1 cup full-fat coconut milk
Instructions
- Warm the olive oil in a large pot over medium heat and cook onion and celery for 5 minutes.
- Stir in garlic, thyme, paprika, cumin, black pepper, and salt. Cook 5 minutes.
- Add sweet potato, lentils, broth, parsley, harissa, and feta. Bring to a boil, then simmer.
- Cook 10–15 minutes until lentils and sweet potatoes are tender.
- Stir in coconut milk near the end for a creamy finish.
- Blend a portion of the soup if you want a thicker texture.
- Serve warm with extra parsley or feta.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg