• EVOO to taste (I used 2 tbsp.)
• 1 medium yellow onion, roughly chopped
• 2 large garlic cloves, minced
• 3 medium carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 1/2 tsp. kosher salt and 1/2 tsp. ground black pepper
• 1 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/4 tsp. ground turmeric
• 2 vine-ripened tomatoes, chopped (fresh tomatoes are not that good so I used 15 oz. can petite diced tomatoes)
• 3 tbsp. tomato paste
• 1-1/2 cups red lentils, rinsed
• 4 cups vegetable stock (I probably added about 2 extra cups)
• 1 cup water
• 2-4 tbsp. homemade harissa paste or a quality store bought harissa
• 1-2 tbsp. fresh lime juice 
• 1/2 cup fresh cilantro (I used parsley) roughly chopped
• pita chips for dipping and serving

In a Dutch oven heat 2 tbsp. of the EVOO over medium high heat until shimmering. Add the onion, garlic, carrots and celery and season with kosher salt and black pepper (about 1/2 tsp. each). Reduce the heat and cook the vegetables for 5-7 minutes, tossing regularly until they soften.

Add the coriander, cumin and turmeric and stir to coat the vegetables. Mix in the tomatoes and tomato paste and cook for another 5 minutes over medium heat. Add the lentils, vegetable broth and water.

Raise the heat to medium high and bring to a boil and boil for 5 minutes. Turn down the heat to medium low, cover partially with the lid and simmer for 20-25 minutes until the lentils are tender and creamy. Add more stock or water if the soup gets too thick. I did add about 2 extra cups of vegetable broth.

Stir in the harissa, 1 tbsp. of the lime juice and the cilantro (parsley). Taste and adjust the seasoning and if necessary add the remaining tbsp. lime juice. Serve hot with your favorite crusty bread or with the following pita chips.

Crispy Pita Chips – I added:

• baby mini pitas – whole wheat
• EVOO 
• seasoning of choice (za’tar or sumac are both delicious and perfect with this soup)

Preheat the oven to 375 degrees.

Cut each mini pita into fourths. Open each triangle and cut in half. Brush with olive oil and sprinkle with zatar or sumac.

Bake until crisp, about 5-10 minutes. Let the pita chips cool, they will get crisper and sturdier as they cool. These are just perfect for dipping. The chips will keep stored in a closed container for 3 days.

Recipe by cookingwithauntjuju.com