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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, garlic, carrot, and celery in a little olive oil over medium heat until softened.
Add harissa, tomato purée, and lentils and stir to combine.
Add chicken stock, bring to the boil, cover, reduce heat, and simmer for 30 minutes until lentils are cooked.
Stir in cooked chicken and Greek yoghurt and continue to simmer for 5 minutes.
Add black pepper and sprinkle with parsley.
Serve and enjoy.
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For a spicier soup, increase the amount of harissa.
Substitute Greek yoghurt with sour cream for a different flavor.
Can I use red lentils instead of green lentils?
Yes, but red lentils cook faster, so adjust the cooking time accordingly.
Can I make this soup vegetarian?
Yes, replace chicken stock with vegetable stock and omit the chicken.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, freeze in a suitable container for up to 3 months. Thaw and reheat thoroughly before serving.
What can I use instead of harissa?
You can use a mix of chili paste and smoked paprika as a substitute.
