Lentil and Vegetable Soup with Harissa, Fried Oyster Mushrooms
A comforting soup where Puy lentils and vegetables simmer in a fragrant broth infused with harissa and herbs. Pan-seared oyster mushrooms add a delicious contrast and an irresistible spicy touch.
Comfort in a bowl
When you think of a truly comforting meal, lentil soup is easily in the top three. It’s nourishing, easy to make, endlessly customizable, and above all, it’s a real hug in a bowl.
Today I’m sharing my homemade lentil soup recipe with a little twist: a touch of harissa to bring some heat, and a topping of spicy mushrooms that adds texture and depth.
It’s a combo that warms both the heart and the belly.
Why make this recipe?
- Ultra comforting: perfect for chilly days or when you just need something warm and cozy.
- Rich flavors: harissa, rosemary, ginger, and vinegar create a deep, aromatic broth.
- Textural contrast: pan-seared mushrooms add a bit of crispiness and depth.
- Nutritious yet light: high in fiber and plant-based protein, low in fat.
- Easily adaptable: switch up the veggies or adjust the spice level to suit your taste.
In a large pot, sauté the onion, garlic, and ginger in hot oil until fragrant. Add the harissa paste and the drained lentils. Pour in the water, then stir in the bouillon concentrate. Bring to a boil, cover, and simmer for 20 minutes.
Meanwhile, prepare the mushroom topping. In a skillet, heat 2 tablespoons of olive oil. Sauté the mushrooms with a pinch of salt and pepper. Add the harissa and cook for another 2–3 minutes. Set aside.
After 20 minutes, add the green beans and diced zucchini. Simmer for 8 more minutes, then stir in the kale. Cook for 2 minutes, add the red wine vinegar, and turn off the heat.
Serve the soup with a generous slice of crusty bread, a dollop of sour cream, the roasted mushrooms, and a sprinkle of fresh parsley.
Bon appetit and enjoy!
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