Harissa Red Curry Lentil Sweet Potato Soup

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Harissa is a spicy hot red spice from North Africa. It’s usually made into a paste with olive oil but I used the powdered spice in this fusion dish that also has red curry and coconut milk. This recipe can be made vegetarian/vegan by using vegetable stock.

Ingredients:

• 1 Tbsp olive oil
• 1 whole onion, diced
• 3 garlic cloves, minced
• 1 Tbsp grated ginger
• 2 Tbsp red curry paste
• 6 c chicken or vegetable stock
• 1 1/2 c red lentils
• 2 large sweet potatoes, diced
• 1 (28 oz) can diced tomatoes, undrained
• 1 tsp harissa seasoning (I got mine at Bulk Barn)
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 (14.5 oz) can light coconut milk (approx. 1 3/4 c)
• 1 c chopped fresh cilantro

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Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic and ginger. Sautee until onions are soft and translucent.
2. Add red curry paste and stir.
3. Add chicken stock, lentils, sweet potatoes and diced tomatoes and bring to a boil. Simmer for 20 minutes until the lentils are cooked.
4. Add harissa, salt and pepper, coconut milk and cilantro.
5. *Optional: I like a little creaminess to my soups, so I will sometimes take a hand-blender and blend the soup for a couple of seconds, just to break up a few of the chunks, but not all of them.

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Nutritional Information*

• Servings: 8
• Calories per serving: 164
• Total Fat: 4.6 g
• Saturated Fat: 2.4 g
• Total Carbohydrates: 23.7 g
• Dietary Fiber: 3.4 g
• Sugar: 5.9 g
• Protein: 6.8 g

_{*Nutritional Information approximated using MyFitnessPal}