---
title: Harissa-Spiced Chickpea & Lentil Soup
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/harissa-spiced-chickpea-and-lentil-soup-68d26a4cd74ec3d4b57aaafd
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Sesame
  - Wheat
tags:
  - Vegan
  - High Protein
  - Soup
  - Quick
rating: 4.0
rating_count: 44
source_chef: Christina Boateng
review_highlights:
  - {theme: Flavor, text: Many loved the harissa and smoky-spicy depth, though some found it mild; consider adjusting spices to taste.}
  - {theme: Ease of prep, text: Quick and simple to make, with vegetables taking a bit longer to cook than expected.}
image: "https://images.recipes.furrysalamander.com/harissa-spiced-chickpea-lentil-soup.avif"
---
Wash and dry produce. Dice @onion{1}. Trim, peel, and thinly slice @carrots{2}. Peel and mince @garlic{2%cloves}. Dice @tomato{1}. Drain @lentils{1%cup}. Drain @chickpeas{15%oz}.

Heat @olive oil{2%tbsp} in a #large heavy-bottomed pot{} over medium-high heat. Add onion and carrots; season with @salt{1%tsp} and @black pepper{½%tsp}. Cook, stirring occasionally, until veggies begin to soften ~{3%minutes}. Stir in garlic, @harissa powder{1%tsp}, @smoked paprika{1%tsp}, @tomato paste{1%tbsp}, and @sugar{¼%tsp}. Cook, stirring frequently, until fragrant and brick red ~{2%minutes}.

Add diced tomato, @veggie stock concentrate{2%unit}, lentils, @water{2½%cup}, salt, and pepper to pot. Cook, stirring occasionally, until soup has thickened and lentils are tender ~{7%minutes}.

While soup simmers, tear @cilantro{1%bunch} leaves from stems; discard stems. Toast @pitas{2}. Drizzle with olive oil; season with salt and pepper.

Stir chickpeas into pot and cook, stirring occasionally, until liquid reduces slightly and chickpeas are tender ~{6%minutes}. In the last ~{3%minutes}, using the back of a wooden spoon, gently mash about half the chickpeas and lentils. Taste and season with additional salt and pepper.

Divide soup between bowls. Top with cilantro leaves, a drizzle of olive oil, and pepper. Serve with pitas on the side.