by TheThinChef
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my 16 recipes »
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TheThinChef's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
3 large shallots, chopped Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
2 teaspoons turmeric Ask a question about this ingredient
1/2 teaspoon hot paprika Ask a question about this ingredient
1 generous pinch saffron threads Ask a question about this ingredient
1/4 teaspoon fine-grain sea salt Ask a question about this ingredient
1 quart low-sodium vegetable stock (pref. organic) Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 1/2 cup red lentils, picked over and rinsed Ask a question about this ingredient
1/2 cup plain Greek yogurt Ask a question about this ingredient
1 tablespoon harissa (North African pepper-spice paste) Ask a question about this ingredient
1/2 small lemon, juiced Ask a question about this ingredient
2 teaspoons water Ask a question about this ingredient
Heat oil in a stockpot over medium heat. Add shallot, and cook until it’s soft and golden, about 5 minutes. Add garlic, and cook until it’s fragrant and tender, about 2 minutes. Add spices and salt, stirring well, and cook 1 minute. Add stock, water, and lentils.
Ask a question about this stepIncrease heat to high, and bring to a boil. Lower heat to medium-low, and simmer until lentils are soft and falling apart, about 30 to 40 minutes. Taste, and add more salt if needed.
Ask a question about this stepIn a small bowl, whisk together yogurt, harissa, lemon juice, and water. Add more water if needed to reach a drizzle-able consistency. To serve, ladle soup into serving bowls and drizzle with yogurt.
Ask a question about this step
Peter works for food52 and thinks up ways to make the website better.
Can't wait to try this .... I'm a lentil recipe sleuth. Do you make your harissa? I'm having a hard time finding it and so many ethnic recipes call for it.
Thanks for submitting this beautiful to eye and tummy recipe!