Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 7 Ratings

This silky red lentil soup soothes and satisfies with generous amounts of vegetables and a touch of heat. The recipe combines carrots, butternut squash, a cornucopia of spices, and harissa paste for layered flavor; fresh ginger adds a surprising amount of warmth, too. Basically, a bowl of this easy soup will warm you up in more ways than one. It’s worth the extra step of transferring the soup to the blender to get a velvety smooth texture. P.S. This recipe freezes well, so double the batch to have delicious dinners on hand anytime.


Credit: Caitlin Bensel

Recipe Summary

10 mins
35 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot or Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6 to 8 minutes. Add ginger, harissa, spices, salt, and pepper. Cook, stirring constantly, until fragrant, about 2 minutes.

  • Add broth, squash, lentils, and carrots; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Working in 2 batches, transfer mixture to a blender. Remove center piece of blender lid to allow steam to escape. Secure lid on blender and place a clean towel over lid. Process until smooth, about 1 minute. (You can also use an immersion blender.) Return soup to pot and stir in lemon juice.

  • Drizzle each serving with oil and top with almonds and parsley. Serve with toasted pita and yogurt for dipping.

Chef's Notes

A drizzle or olive oil and a dash of pepper turn yogurt into a luscious dip that goes perfectly with crispy pita and creamy soup.