Harissa Lentil Soup with Fresh Cilantro Salsa

Whenever I need a quick, nourishing comfort meal, I reach for red lentils to make this quick harissa lentil soup. This Moroccan-inspired red lentil soup with harissa is a pantry-friendly dinner I can pull together in about 30 minutes.

I love the natural sweetness and earthiness of red lentils paired with the fiery, aromatic lift of harissa. To finish the soup, spoon over a dollop of yoghurt and a bright cilantro salsa (or a herb pesto) for a fresh, zesty contrast.

The result is a flavourful, easy, pantry-friendly dish that makes a dependable weeknight favourite throughout the colder months.

Ingredients and substitutes

This easy vegan lentil soup is built from simple pantry items and comes together quickly. A spicy coriander salsa brightens it into a complete meal.

• Olive oil: Extra virgin is ideal, but any cooking oil will work.
• Aromatic vegetables: Onion, garlic and chilli are the base. You can also add celery, carrots or other vegetables you have on hand.
• Spices: Ground cumin, coriander, cinnamon and turmeric give warmth and depth. Swap any of these for ground ginger or use a North African blend like ras el hanout.
• Harissa: Rose harissa gives a floral, spicy lift. Regular or smoked harissa will also work—adjust amounts to taste.
• Tomato paste: Adds concentrated tomato flavour. Omit if your harissa is already very tomato-forward.
• Tomatoes: Canned whole or crushed tomatoes are convenient; fresh diced tomatoes work in season.
• Split red lentils: They cook quickly and break down to create a silky texture. Green or brown lentils can be used but will take longer to cook.
• Vegetable stock: Use a good-quality store-bought or homemade broth for the best flavour.

Add freshness with a cilantro salsa

A zesty cilantro salsa (coriander leaf salsa) adds bright acidity and a spicy kick. If you don’t have cilantro, serve the soup with lemon wedges instead.

This salsa uses the tender cilantro stems as well as the leaves for extra flavour and less waste. You can make it using only stems if you plan to reserve the leaves for another dish. Store leftover salsa in a sealed jar in the fridge for up to five days.

If cilantro isn’t your preference, swap in fresh parsley. For a Moroccan touch, add finely diced preserved lemon or a preserved lemon substitute. Other tasty alternatives include basil pesto (vegan if needed), shatta, zhoug (spicy cilantro sauce) or any green hot sauce.

What to serve with lentil harissa soup

Serve the soup with a spoonful of Greek or coconut yoghurt, a grind of black pepper and a drizzle of extra-virgin olive oil for a simple, satisfying meal. If you have time, add a few sides to create a fuller spread.

Bread: Crusty sourdough, Moroccan khobz or quick yoghurt flatbreads are perfect for mopping up the soup.

A mezze spread: Pair with hummus, yoghurt-cucumber sauce (mast-o khiar) and zhoug for a varied plate—alternate bites of mezze with spoonfuls of the hearty soup.

Zesty salads: Light Middle Eastern salads like Arabic chopped salad or a tahini salad with tomato and cucumber provide a refreshing contrast.

Grains: The soup is thick enough to serve over cooked grains—couscous, barley or herbed quinoa work well.

Add vegetables: Bulk it out with canned chickpeas, cubed roasted butternut squash or sweet potato for a more substantial meal.

Store leftovers in an airtight container in the fridge for up to four days, or freeze for longer storage. I’d love to hear how you serve yours—leave a comment to share.

Frequently asked questions

Harissa Red Lentil Soup with Cilantro Salsa

4.67 from 3 votes

This Moroccan-style lentil soup uses rose harissa for a fiery, floral twist. Top with yoghurt and cilantro salsa for a zesty finish. It’s a flavour-packed, quick, pantry-friendly dish—great for emergency comfort food.

Recipe By: Adri

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Equipment

• Mortar and pestle – optional

Ingredients

 

Red Lentil Soup

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 2 garlic cloves, minced
• 1 red chilli, sliced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 2 to 3 tablespoons rose harissa see notes
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) whole tomatoes in juice
• 1 cup split red lentils
• 4 cups vegetable stock
• kosher salt, to taste

Spicy Coriander Salsa

• 1 large handful fresh cilantro, leaves and soft stems roughly chopped
• 1 to 2 green chillies, thinly sliced
• 1 garlic clove, minced
• ½ teaspoon coarse sea salt
• 1 lemon, zest and juice
• 2 tablespoons extra virgin olive oil

To Serve

• Greek yoghurt, or coconut yoghurt for vegan
• black pepper, to taste
• flatbread (optional)

Instructions

• Heat a medium soup pot or Dutch oven over medium heat. Add the olive oil and sauté the onions for about 6 minutes, stirring frequently until soft. Add the garlic and chilli (if using) and cook for another 3 minutes until fragrant.
• Stir in the ground cumin, ground coriander, turmeric and cinnamon and cook for 1–2 minutes to toast the spices and coat the onions.
• Add 2 tablespoons of harissa and 2 tablespoons of tomato paste, then stir in the red lentils and cook for about a minute.
• Pour in the canned tomatoes with their juice and break them up with a spatula. Add the vegetable stock and about a teaspoon of salt, then bring to a boil. Reduce to a gentle simmer and cook uncovered for 20 minutes, or until the lentils are soft and beginning to break down.
• While the soup simmers, make the coriander salsa. In a mortar and pestle, combine the cilantro, chillies, garlic and coarse sea salt and bash into a rough paste. If you don’t have a mortar and pestle, finely chop and mix in a bowl. Stir in lemon zest, lemon juice and olive oil, then taste and adjust.
• Taste the soup and add salt as needed. Add another tablespoon of harissa if you want more heat—the final adjustment makes a difference.
• Ladle the soup into four bowls. Add a tablespoon of yoghurt to each and swirl gently. Spoon over the coriander salsa and finish with freshly ground black pepper. Serve with flatbread or toasted sourdough.

Notes

• Red lentils: Split red lentils cook quickly. Whole red lentils or other varieties will take much longer to soften.
• Harissa: Homemade rose harissa is fragrant and balanced. If you only have regular harissa, add a small splash of rose water if desired. Start with 2 tablespoons, then add more to taste at the end of cooking.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

DID YOU LOVE THIS RECIPE?Please let me know what you enjoyed by leaving a comment so I can create more content that works for you.

Try more comforting soups and stews:

• Plant-based broccoli and pea soup with basil
• Chinese tomato egg drop soup
• Persian eggplant and lentil stew