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Carrot Lentil Harissa Soup with Roasted Chickpea Croutons (Instant Pot and Stovetop)

Prep Time10 minutes
Cook Time15 minutes
Servings: 6

Equipment

  • Instant Pot
  • Immersion Blender

Ingredients

  • 2 cups carrots 4-5 carrots, peeled and chopped
  • 1 cup red lentils rinsed
  • 1 med yellow onion
  • 3-4 cloves garlic chopped
  • 1 bay leaf
  • 1 tbsp harissa paste
  • 2 cups vegetable broth
  • 1 tbsp lemon juice To taste
  • 1 tbsp smoked paprika powder
  • 1 tsp cumin powder

Garnish

  • coconut milk
  • lemon wedges
  • chopped cilantro or parsley
  • toasted pumpkin seeds
  • roasted chickpeas

Roasted Chickpeas

  • can garbanzo beans rinsed and drained

Instructions

In the Instant Pot

  • Set Instant Pot to saute setting and add 2-3 tbsp olive oil.
  • Add onions and garlic and sauté until translucent
  • Add paprika, cumin and salt to taste.
  • Add carrots, and 1 tbsp harissa paste (to taste depending on spice tolerance).
  • Add lentils and 2 cups veg broth or water and 1 bay leaf and close the instant pot.
  • Set instant pot on manual for 6 minutes, slow release for 15 minutes.
  • Add 1 cup of water or broth to cool the lentils a few squirts of lemon juice (around 1 tbsp). Blend using an immersion blender, careful to remove the bay leaf first.
  • Once smooth, adjust salt and add additional water or broth to thin the soup for desired consistency.
  • Serve soup in bowls, topped with a few drizzles of coconut milk or yogurt of choice, some fresh herbs and a lemon wedge.
  • Top with crunchy pumpkin seeds or roasted chickpea croutons.

Stovetop Instructions

  • Follow steps 1-5 in a pot.
  • Instead of pressure cooking, reduce flame to medium and simmer for 20 minutes, stirring occasionally until lentils are soft
  • Continue with steps 7-10

Roasted Chickpea Croutons

  • Lay the drained and rinsed chickpeas, unseasoned on a baking sheet.
  • Bake for 15 minutes at 375° until completely dry.
  • Careful not to burn yourself, remove the chickpeas and season with a drizzle of olive oil, 1 tsp paprika powder and 1 tsp cumin powder and salt. Feel free to add whichever seasonings you would like.
  • Bake for an additional 20 minutes until crispy. Serve immediately as it softens over time.

Notes

If you do not have harissa, feel free to add 1 tsp cayenne pepper.