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Creamy green lentil soup with chickpeas, parsley, and harissa
Olga Bux

Creamy Green Lentil Soup

A thick and comforting green lentil soup blended with carrots, garlic, warm spices, and light cream, then topped with chickpeas, parsley, and harissa.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: International
Calories: 440
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 cup 200 g dried green lentils
  • 1 large carrot roughly chopped
  • 1 medium yellow onion roughly chopped
  • 3 garlic cloves peeled
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • 5 cups 1.2 L chicken or beef broth
  • 1¼–2 cups 300–500 ml water, as needed
  • ¾ cup plus 1 tablespoon 200 ml light cream or half-and-half
  • Kosher salt to taste
For Serving
  • ⅔ cup 100 g cooked or canned chickpeas, drained
  • Chopped fresh parsley
  • 1–2 teaspoons harissa optional
  • 1–2 teaspoons olive oil

Method
 

  1. Sort through the green lentils, rinse them thoroughly under cold running water, and drain. Roughly chop the carrot and onion and peel the garlic.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrot, and garlic. Cook for 7–8 minutes, stirring occasionally.
    Carrots, onion, and garlic sautéing in olive oil
  3. Add the paprika, turmeric, and ground ginger. Stir and cook for about 30 seconds, until fragrant.
    Paprika, turmeric, and ginger added to sautéed vegetables
  4. Add the green lentils and pour in 5 cups of hot broth. Bring to a boil.
    Green lentils simmering with carrots and onions in broth
  5. Reduce the heat, partially cover the pot, and simmer for 35–45 minutes, until the lentils are completely tender. Stir occasionally and add water as needed.
  6. Pour in the light cream or half-and-half. Season with salt and heat gently without bringing the soup to a hard boil.
    Light cream being poured into cooked green lentil soup
  7. Purée the soup with an immersion blender until smooth or slightly textured.
    Green lentil soup being blended with an immersion blender
  8. If the soup is too thick, gradually stir in additional hot water or broth. Taste and adjust the seasoning.
  9. Ladle the soup into bowls. Top with chickpeas and chopped parsley. If desired, mix the harissa with olive oil and drizzle it over the soup.
    Creamy green lentil soup drizzled with harissa oil

Notes

  • The exact amount of water needed depends on the type of green lentils and how quickly the liquid evaporates.
  • Add the extra water gradually so the finished soup does not become too thin.
  • If your broth is already salted, wait until the end of cooking before adding more salt.
  • Harissa can be served on the side.
  • The soup thickens considerably in the refrigerator. Add water or broth when reheating.
  • For a vegetarian version, use vegetable broth.
  • Half-and-half is the closest widely available US substitute for 15–20% cooking cream.