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An overhead image of a white bowl of red lentil stew garnished with cream, cilantro, and a lemon wedge on a marble counter next to slices of bread and a beige linen.
5 from 1 vote

Red Lentil Soup with Harissa

Yield: 8 bowls
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Cozy, slightly spicy red lentil stew makes for the perfect fall meal! Filled with lots of veggies and kale, it also happens to be vegan.


For the soup...

  • 1 large onion, finely diced
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1/2 lb sweet potatoes (about 1 large)
  • 4 garlic cloves, minced
  • 2 cup red lentils (green lentils, split peas, or a mix would work too)
  • 14 oz can crushed tomatoes
  • 1 small jalapeno, finely diced
  • 1 tsp turmeric
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • 2 tsp harissa paste
  • 8 cup vegetable broth
  • Salt and pepper, to taste

To finish...

  • 4 cup kale
  • 2 tbsp lemon juice
  • (coconut) cream, (coconut) yogurt, lemon slices, cilantro, etc. for serving


  • Combine all of the soup ingredients in a large slow cooker. Cook on high 4-6 hours or on low for 8-10 hours, until the vegetables and lentils are tender.
  • Optional: Using an immersion (or regular) blender, puree about half of the soup. (Note: If using a regular blender, don't fill it too much, or you will have a soup explosion on your hands!). Add it back to the pot and stir well. *This step is not necessary*. I just like the texture, but it's good either way!
  • Stir the kale and lemon juice into the soup. Cook for about 15 minutes, or until the kale is wilted but not soggy. Serve with a drizzle of cream or yogurt (coconut works great to keep it vegan!), lemons, cilantro, and crusty bread.


I like to prepare this red lentil soup in my slow cooker the night before and start it in the morning before work! Then all I have to do when I come home is add some kale and lemon juice - so easy.
Cuisine: American
Course: Soup
Serving: 1bowl, Calories: 292kcal, Carbohydrates: 48.3g, Protein: 19.8g, Fat: 2.4g, Saturated Fat: 0.5g, Sodium: 848mg, Potassium: 1262mg, Fiber: 17.9g, Sugar: 4.3g, Calcium: 116mg, Iron: 6mg
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