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Take your weeknight soup to a new level with warm harissa spices, coconut milk, and rich peanut butter. The lentils in this dish break down creating a savoury and nutritious canvas for all of the flavours to comingle. Your taste buds will have a flavour party!
2 cups (500 mL) vegetable or chicken stock
2 (14 oz/398 mL) cans light coconut milk
2 cups (500 mL) grated or small diced sweet potato
1 cup (250 mL) grated or small diced carrot
1 cup (250 mL) finely diced white onion
4 garlic cloves, minced
1 cup (250 mL) split red lentils
1 Tbsp (15 mL) harissa spice blend*
1/2 cup (125 mL) peanut butter (no added sugar, where possible)
1 lime, zest and juice
to taste, salt and pepper
1/2 cup (125 mL) chopped fresh cilantro
MAKE YOUR OWN Harissa Spice Blend* 2 tsp (10 mL) ground cumin 1 tsp (5 mL) whole coriander seeds 1 tsp (5 mL) whole caraway seeds 1 tsp (5 mL) chili flakes ½ tsp (2 mL) garlic powder
Toast whole coriander and caraway seeds in a sauté pan on low heat until aromatic. Toss in a spice/coffee grinder and process with remaining spices. A mortar and pestle can be used to grind the spices as well. Use as desired in recipes.
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