Sweet Potato Lentil Soup with Harissa & Chermoula

About recipe

Executive Chef Kevin Conner created this vegetarian sweet potato and lentil soup recipe to be low in sodium, but high in fiber – meeting many of the dietary restrictions our clients face. This hearty soup offers both the healthy nutrients and comforting nourishment that everyone needs this time of year.

Ingredients (serves 4)

Chermoula

  • 2 cups cilantro
  • 2 cups parsley leaves
  • 3 cloves of garlic
  • 1/2 teaspoon salt (to taste)
  • 2 teaspoons toasted cumin seeds
  • 1 teaspoon paprika
  • 1 pinch of cayenne
  • 1/2 cup of extra virgin olive oil
  • 1/4 cup of fresh lemon juice

Sweet Potato, Lentil Soup

  • 2 cups of roasted sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1/4 cup vegetable oil
  • 1 tablespoon extra virgin olive oil
  • 1/2 white or yellow onion, diced
  • 1 carrot, peeled & diced
  • 2 celery stalk, diced
  • 2 cloves garlic, minced
  • 1 cup dried lentils
  • 1 teaspoon to 1 tablespoon harissa chili paste (Depending on type, the spiciness will vary.)
  • 3 cups homemade vegetable stock
  • Salt and pepper
  • Dollop of Greek yogurt
  • Dollop of chermoula

Preparation

Make the Chermoula

  1. Coarsely chop the cilantro and parsley. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
  2. Place the garlic and salt in a mortar and puree with a pestle. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil, and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Chermoula can also be made in a food processor.

Make the Soup

  1. Toss potatoes in vegetable oil and salt liberally. Bake at 425 degrees Fahrenheit for approximately 20 min or until fork-tender.
  2. In a saucepan, heat the olive oil on medium and saute the onions, carrots, celery, and garlic together until softened. Add lentils and harissa, sauté for 3-5 min. Add in the sweet potatoes and stir to combine. If potatoes are cold, make sure to warm to the temperature of the other ingredients before continuing.
  3. Add the stock to the pan and bring everything to a boil for 2 min. Remove from the heat and very carefully blend until smooth using an immersion blender or a regular blender. The liquid will be VERY HOT, so be sure to use large enough pan.
  4. Add additional stock if needed to make sure the soup is smooth
  5. When the soup is smooth, season with salt and pepper to taste. Garnish with Greek yogurt and chermoula.
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