Harissa Chicken and Lentil Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
We always keep harissa sauce (and harissa paste) stocked in our pantry. The sauce is used in this dish to give lean chicken breast and hearty lentils a much needed kick!



  1. Preheat the oven to 350˚ F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute.
  2. Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper.
  3. Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup.
  4. Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita.