Harissa-Spiced Chickpea & Lentil Soup
with Cilantro & Toasted Pitas
- Sesame
- Wheat
A cozy bowl with a kick: Lentils and chickpeas simmer with onion, carrot, garlic, tomato, and aromatic harissa powder for smoky-spicy depth. Gently mashed lentils and beans thicken the broth, while cilantro adds freshness. Serve with toasted pitas for dipping and scooping.
Ingredients
1 unit
Onion
6 ounce
Carrots
2 clove
Garlic
1 unit
Tomato
1 unit
Lentils
1 unit
Chickpeas
1 tablespoon
Harissa Powder
1 teaspoon
Smoked Paprika
1 unit
Tomato Paste
¼ ounce
Cilantro
2 unit
Pitas
(Contains: Sesame, Wheat)
2 unit
Veggie Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel, halve and dice onion into 1⁄4-inch pieces. Trim, peel, and thinly slice carrots into rounds. Peel and mince or grate garlic. Dice tomato into 1⁄4-inch pieces. Drain lentils. Drain chickpeas. TIP: Drain lentils and chickpeas separately; you’ll add them to the soup at different times!
• Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes. • Stir in garlic, harissa powder, smoked paprika, tomato paste, and 1⁄4 tsp sugar(1⁄2 tsp for 4 servings); cook, stirring frequently, until mixture is fragrant and brick red in color, 1-2 minutes.
• Add diced tomato, stock concentrates, lentils, 2 1⁄2 cups water(4 1⁄2 cups for 4 servings), salt, and pepper to pot. Cook, stirring occasionally, until soup has thickened and lentils are warmed through and tender, 6-8 minutes.
• While soup simmers, tear cilantro leaves from stems; discard stems. • Toast pitas. Drizzle with olive oil; season with salt and pepper.
• Stir chickpeas into pot and cook, stirring occasionally, until liquid has reduced slightly and chickpeas are tender, 5-7 minutes more. In the last 3 minutes of cooking, using the back of a wooden spoon, gently mash about half the chickpeas and lentils. TIP: If you prefer a brothier soup, skip mashing! • Taste and season with additional salt and pepper.
• Divide soup between bowls. Top with cilantro leaves, a drizzle of olive oil, and pepper. Serve with pitas on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the harissa and smoky-spicy depth, though some found it mild; consider adjusting spices to taste 🌶️.
- Ease of prep: Quick and simple to make, with vegetables taking a bit longer to cook than expected.
- Suggestions: Try adding ground turkey meatballs, extra cilantro, or a dash of hot sauce for more flavor.
- Leftovers: Generous portions make for great leftovers; some found it even better the next day.
- Texture: For a thicker soup, mash some chickpeas and lentils; leave whole for a brothier consistency.
Reviews from our home cooks
All 4 people in my family, including a teen and a child, loved this!! You have no idea how unusual that is. Love the flavor and the consistency, and dipping the pita in was awesome
Easy and delicious! Love the harissa flavor and would love to see this in more recipes
The Harissa was very Spicy; next time I'll only use half.
Omg so delicious and spiced amazingly. Doesn't feel heavy to eat at all ♡
This is my new favorite soup. Will be savings this recipe for cold nights
This was the best soup I've had from HellFresh - even liking many others!
Amazing for taco soup. Top with sour cream cheddar and hot sauce
Excellent. The vegetables did take longer to cook than anticipated, but it was amazing
Wished there was more cilantro. I bought more to top it with and that made it better.
Carrots need more than 20 min to be tender even tho I cut them smaller than rounds. There is not enough seasonings for this dish. I added more paprika and it was better but not great.
