Harissa Red Lentil Soup With Farm Eggs & Za'atar
a simple lunch for two. harissa red lentil soup, farm eggs topped with za'atar & toasted almonds
I love the simplicity and rich flavors of this soup!
200 g red lentils rinsed.
2 tbsp harissa paste, heaping.
1 small onion diced
2 small carrots finely diced.
knob of butter or ghee
2 cloves garlic sliced very thin
1 tbsp apple cider vinegar
dash of red pepper flakes
4 cups of vegetable broth
In a big soup pot, over medium heat, combine the ghee/butter, onion, carrots, and red pepper flakes. Let them wilt and the onions become transparent, stirring occasionally. Once the onions and carrot have softened, add the garlic and stir until fragrant. Clear a little spot in the middle of the pot and drop in the two large tablespoons of harissa. Let it become warm for a few seconds and then slowly stir through the veggies in the pot. Once they are combined and well coated add your lentils. Stir them for a few minutes and let them absorb some of the flavors, aprox 4 mins. Next add the tablespoon of apple cider vinegar and let it absorb into the lentils.
Once the vinegar has cooked off, stir in the broth and bring to a boil. Simmer for about 15/20 minutes or until the lentils are tender, and not at all toothsome. (Red lentils will collapse if cooked too long, if this is your preference cook a bit longer) If you need to add more broth at any point do so a splash at a time, until the soup thins out to the point you prefer.
Do not salt your lentils until the end as they can become tough. It is likely that you will need to salt this soup generously. Serve each bowl topped with a soft boiled egg, crushed almonds, and a sprinkle of za’atar
Serves 2 - 4.