Beluga lentil soup with tomato-pepper harissa

Time 1 hour
Yields Serves 8
Beluga lentil soup with tomato-pepper harissa
(Glenn Koenig / Los Angeles Times)

In a large saucepan over low heat, cook the olive oil, carrots, onion and garlic until softened, about 10 minutes.


Add the bouquet garni, lentils and 6 cups chicken broth. Bring to a boil, lower the heat, cover and simmer on low until the lentils are soft, 35 to 45 minutes. Check the soup periodically, adding additional chicken broth if necessary. Remove from the heat and stir in the lemon juice. Check for seasoning and correct if necessary.


Ladle the soup into a soup plate or bowl, add a spoonful of harissa, a dollop of Greek yogurt and some cilantro leaves. Serve immediately.

Beluga lentils are available at select stores. French green lentils may be substituted.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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