Name: Mediterranean Lentil Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 tablespoons olive oil; 1 cup sweet yellow onion (diced); 1 cup leeks (white parts, chopped); sea salt (to taste); black pepper (to taste); 1 cup carrots (diced); 1 red bell pepper (seeded and diced); 6 garlic cloves (minced); 1 lb ground lamb; 2 tablespoons hawaij; 2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1/8 teaspoon nutmeg; 6 cups low-sodium vegetable broth; 1 1/2 cups green lentils (rinsed); 1 lb sweet potatoes (peeled and cubed); 1/4 cup harissa paste w/ preserved lemon; 2 1/2 cups baby spinach (chiffonade); 1 cup greek yogurt (for serving); 1 fresno chile (sliced, for serving); 1 handful fresh cilantro (roughly torn, for serving)

Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and leeks, sprinkle with salt and pepper, and cook until softened and golden, about 5 minutes. Add the carrot and bell pepper and cook for an additional 5 minutes, stirring occasionally, then add the garlic and cook for 1 minute more, or until the garlic is fragrant.
Add the ground lamb and cook until no longer pink, breaking up the meat as it browns, about 5 minutes. Add the hawaij, cumin, coriander, and nutmeg, then stir for 1 minute. Add the broth, lentils, sweet potatoes, and harissa paste with preserved lemon and stir until combined. Bring mixture to a low boil then reduce heat to a simmer and cook, covered, for 45 minutes, or until lentils are cooked and potatoes are softened.
Adjust seasoning as desired, then stir in spinach until wilted and serve with a dollop of Greek yogurt, red chiles, and cilantro.

Mediterranean Lentil Soup

Tips For Making This Mediterranean Lentil Soup