- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, diced
- 12 oz. carrots, peeled and cut into 1/2-inch coins
- 2 garlic cloves, minced
- 2 Tbsp. minced fresh ginger
- 3 to 4 Tbsp. mild harissa such as Mina brand
- 1 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1 tsp. kosher salt
- 3/4 cup dry red lentils
- 4 cups (1 quart) vegetable broth
- 1 cup filtered water
- 3 Tbsp. creamy cashew butter or tahini or 1/4 cup plain full-fat Greek yogurt
- 1 Tbsp. fresh lemon juice
- Optional garnishes: sesame seeds, fresh herbs like cilantro or parsley, extra harissa
- Harissa spice levels vary, so start with less and adjust to taste. Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave. Freeze in airtight containers for up to 3 months and thaw in the fridge overnight before reheating.
