Morning made simple

This vegan lentil soup is filled with flavor from the harissa, garlic, ginger and spices.


  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, peeled minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 3 medium carrots, chopped
  • 1 small bunch kale or chard
  • 1 cup green lentils
  • 1 15-oz cans diced tomatoes
  • 1 tablespoon tomato paste
  • 6 cups vegetable stock
  • 1 teaspoon harissa powder or 2 tablespoons harissa sauce
  • 1 bay leaf
  • Salt and pepper to taste
  • Forager Project Plain Cashewmilk Yogurt, for garnish
  • Chopped parsley and lemon juice to taste


  • Add olive oil to a pan. On medium heat, sauté the garlic and onion until softened. Add ginger, cumin, turmeric, coriander, and a pinch of salt and pepper. Stir and cook for one minute. Add the carrots and chard stalks (reserve the leaves for later). Next, add the lentils, tomato paste, diced tomatoes and stir to combine. Add 6 cups of vegetable stock, harissa, and the bay leaf. Cover the pot. Bring to a boil, then simmer over low heat for about 30 minutes, until the lentils are tender.
  • Check your soup on consistency and add more broth as needed, ¼ cup at a time. Add roughly chopped kale or chard leaves and cook for another 5 minutes until they have wilted. Remove the bay leaf before serving. Add salt and pepper to taste.
  • Top with a large dollop of Forager Project Plain Cashewmilk Yogurt, chopped parsley, and lemon juice.