Sweet Potato Feta and Lentil Soup with Harissa
This Sweet Potato Feta and Lentil Soup with Harissa is cozy, nourishing, and full of flavor. The lentils and sweet potatoes create a hearty base while harissa and feta add the perfect balance of spice and creaminess.
Ingredients
- 1-2 tablespoons olive oil can sub avocado oil or butter
- 1 small onion - finely chopped
- 1 small sweet potato - diced about 3-4 cups worth
- 2 stalks stalks celery - finely chopped
- 6-8 cloves garlic - minced
- 1 teaspoon dried thyme
- 1 ¼ teaspoon paprika
- 1 ½ teaspoon cumin
- ¼ teaspoon fresh ground pepper
- ½-1 teaspoon salt adjust to your saltiness preference
- ½ cup fresh chopped parsley
- 1 ~5 oz block feta - crumbled I reserved a small amount of feta for topping but this is not necessary
- 6 cups vegetable broth or chicken broth* sub chicken bone broth for extra protein I like kettle and fire bone broth use code avocadoskillet for 20% off
- 1-2 cups water adjust to your soup thickness preference*
- 1 cup dried brown lentils green lentils also work
- ¼ cup harissa if you can't find harissa sub in tomato sauce and a pinch of red pepper flakes
optional toppings
- additional crumbled feta
- additional chopped parsley
- chili flakes
Instructions
- Heat oil in a soup pot over medium heat. Add onion and celery and cook for 10 minutes.
- Add garlic, thyme, paprika, cumin, thyme, salt and pepper. Toss everything together and cook for 2-3 more minutes, until everything is fragrant.
- Add all remaining ingredients to the pot (including the feta). Bring to a boil and then lower to a simmer. Simmer for about 20-25 minutes, until the sweet potatoes are fork tender and the lentils are cooked through.
- Optional: For a creamier soup, add 1-2 cups of the soup to a blender and blend until smooth. Add the pureed soup back to the pot and mix together. Alternatively you can partially blend it with an immersion blender.
- Divide out soup and serve.
Notes
This soup makes about 4-5 servings depending on how hungry you are. Nutritional information is for ¼ of the recipe made with bone broth.
*You can add more water at the end of cooking if your soup comes out to thick. Conversely you can use all broth if you would like. I used water to cut down on the cost.
Nutrition
Calories: 395kcalCarbohydrates: 45gProtein: 28gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 32mgSodium: 762mgPotassium: 786mgFiber: 17gSugar: 6gVitamin A: 5248IUVitamin C: 10mgCalcium: 248mgIron: 5mg
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