If you aren’t a fan of the cilantro called for in this soup, try mint, parsley or chives instead.
Recipe by Selma Brown Morrow
- 4 to 6Servings
- 3 1/2 cups chicken stock
- 2 small red bell peppers, chopped
- 1 1/4 cups red lentils, rinsed
- 1 onion, chopped
- 5 cloves garlic
- 2 tbsp. olive oil
- 1 1/2 tsp. ground cumin
- 1 to 1 1/2 tsp. harissa paste
- Greek yogurt and chopped fresh cilantro, for garnish
In large saucepan, simmer first 8 ingredients over medium low heat, covered, until onions are tender, about 15 minutes. In batches, puree soup; season. Garnish.