Tunisian Red Lentil Soup with Raw Beetroot Salad

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Skill Level
Preparation Time 15 minutes Total Time 50 minutes
Servings 8 Cost Per Serving $0.45
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Tunisian Red Lentil Soup
1 cupRed Lentils,rinsed
1Medium Onion,medium dice
2Medium Carrots,medium dice
3 clovesGarlic,whole,crushed
4 cups (1 L)Vegetable or Chicken Stock
1 tbspHarissa Paste (or Tomato Paste if you don't like it spicy)
1/2 tsp eachGround Cinnamon,Cumin,Turmeric and Coriander
2 tbspPlain Yogurt
2 tbspLight Olive Oil
To TasteSea Salt and Freshly Ground Black Pepper
Raw Beetroot Salad
2Medium Red Beets,thinly sliced and then cut into matchsticks
2 tbspFresh Mint or Cilantro,roughly chopped
2 tbspGolden Raisins
1 tbspLemon Juice
1 tspExtra Virgin Olive Oil
To TasteSea Salt and Freshly Ground Black Pepper


  1. ‚ÄčCombine all ingredients for the beetroot salad and set aside in the refrigerator.
  2. Add the olive oil to a large pot over medium heat. Add your onions, carrots and garlic and stir well. Add your ground cinnamon, cumin, turmeric and coriander, stir well and gently cook for about 6 minutes.
  3. Add the harissa or tomato paste and lentils and stir well. Cover with the stock, turn up the heat and bring to a boil.
  4. Once the soup starts to boil, reduce the heat to low and simmer for about 35 minutes, or until the lentils are very tender and break apart easily.
  5. Add the yogurt and lemon juice. Blend until smooth using an immersion blender or carefully transfer to a stand blender. Season to taste.
  6. Serve and top each bowl with a little of the beetroot salad.


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