This savory soup, loaded with slow cooked lentils and chickpeas, packs a hearty-healthy punch! This recipe takes many of it's tasty cues from the traditional Tunisian dish, Lablabi, a North African chickpea soup heavily seasoned with harissa.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Soak chili pepper in hot water until soft, about 15-20 minutes, then drain.
Place soaked chili pepper, roasted red peppers, garlic, tomato paste, cumin, coriander, and smoked paprika in a food processor. Blend on high until smooth, about 30 seconds.
Divide broth and harissa paste (reserve 2 tbsp of harissa paste for garnish, optional) between two Suvie pans, whisking to combine (to streamline this process you can mix everything in a large bowl and then divide the soup between the two Suvie pans).
Rinse and sort lentils. Divide lentils and chickpeas between the two pans and season with salt. Insert both pans into your Suvie. Input settings, and cook now or schedule.
After the cook, divide soup evenly between 4 bowls and season to taste with salt and pepper. Garnish soup with reserved harissa paste, cilantro, and lime wedges before serving.
Chermoula Chicken Thighs with Roasted Blackberries
60 min
Harira With Greek Yogurt And Celery
70 min
Chinese Takeout Mushrooms
15 min
Lasagna Soup
30 min
Cabbage Roll Soup
35 min
Khachapuri (Georgian Cheese Bread) with Kale and Herby Garlic Sauce.
30 min
Khachapuri Georgian Cheese Bread
95 min
Imeruli khachapuri (Georgian cheese filled bread)
45 min
