Smoky Harissa Chickpea and Lentil Soup with Toasted Pita

This hearty soup brings together tender lentils and chickpeas in a smoky, spicy broth infused with harissa powder and smoked paprika. The gentle mashing of some legumes thickens the soup naturally, creating a satisfying texture that clings to every spoonful.

Finished with fresh cilantro and a drizzle of olive oil, it’s served alongside crispy toasted pitas for dipping and scooping. A warming, plant-based meal that comes together in under an hour.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and dice the onion into ¼-inch pieces. Trim, peel and slice the carrots into thin rounds. Peel and mince the garlic. Dice the tomato into ¼-inch pieces. Drain the lentils and chickpeas separately (they are added at different times).
2. Heat a drizzle of cooking oil in a large pot over medium-high heat. Add the onion and carrots; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 2-3 minutes. Stir in the garlic, harissa powder, smoked paprika, tomato paste and ¼ teaspoon sugar (½ teaspoon for 4 servings). Cook, stirring frequently, until fragrant and brick red in color, 1-2 minutes.
3. Add the diced tomato, stock concentrates, lentils, 2½ cups water (4½ cups for 4 servings), salt and pepper. Cook, stirring occasionally, until the soup has thickened and the lentils are warmed through and tender, 6-8 minutes.
4. While the soup simmers, tear the cilantro leaves from the stems; discard the stems. Toast the pitas, then drizzle with olive oil and season with salt and pepper.
5. Stir the chickpeas into the pot and cook, stirring occasionally, until the liquid has reduced slightly and the chickpeas are tender, 5-7 minutes. During the last 3 minutes, use the back of a wooden spoon to gently mash about half the chickpeas and lentils (skip this if you prefer a brothier soup). Taste and adjust seasoning with salt and pepper.
6. Divide the soup among bowls. Top with cilantro leaves, a drizzle of olive oil and a crack of black pepper. Serve with the toasted pitas on the side.

Recipe Tips

FAQ

Can I use canned lentils instead of dry?

This recipe calls for pre-cooked lentils (drained from a can or pouch). If using dry lentils, cook them separately before adding.

Is this soup spicy?

Harissa powder adds a mild to moderate heat. Adjust the amount to your preference or omit for a milder flavor.

Can I make this soup ahead of time?

Yes, it keeps well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.