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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein22% · 59g
Carbs48% · 130g
Fat30% · 37g
19g
Fiber
2040mg
Sodium
4.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
93th pctl
More protein than 93% of 1,474 meals
Protein density
4.9g /100cal
Leaner than 54% of meals
vs Beef average
31% heavier
This1210
Avg925
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Chickpeas
Tomato Paste
Carrot
Onion
Pitas
Ground Beef
Lentils
Garlic
Smoked Paprika
Harissa Powder
Tomato
Cilantro
Olive Oil
Cooking Oil
Black Pepper
Sugar
Salt
How to make it
1
Wash and dry produce.Peel, halve and dice onion into ¼-inch pieces. Trim, peel, and thinly slice carrots into rounds. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces. Drain lentils. Drain chickpeas. TIP: Drain lentils and chickpeas separately; you'll add them to the soup at different times!
2
Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes.Stir in garlic, harissa powder, smoked paprika, tomato paste, and ¼ tsp sugar (½ tsp for 4 servings); cook, stirring frequently, until mixture is fragrant and brick red in color, 1-2 minutes.
3
Add diced tomato, stock concentrates, lentils, 2½ cups water (4½ cups for 4 servings), salt, and pepper to pot. Cook, stirring occasionally, until soup has thickened and lentils are warmed through and tender, 6-8 minutes.
4
While soup simmers, tear cilantro leaves from stems; discard stems.Toast pitas. Drizzle with olive oil; season with salt and pepper.
5
Stir chickpeas into pot and cook, stirring occasionally, until liquid has reduced slightly and chickpeas are tender, 5-7 minutes more. In the last 3 minutes of cooking, using the back of a wooden spoon, gently mash about half the chickpeas and lentils. TIP: If you prefer a brothier soup, skip mashing!Taste and season with additional salt and pepper.
6
Divide soup between bowls. Top with cilantro leaves, a drizzle of olive oil, and pepper. Serve with pitas on the side.
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Wash and dry produce.Peel, halve and dice onion into ¼-inch pieces. Trim, peel, and thinly slice carrots into rounds. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces. Drain lentils. Drain chickpeas. TIP: Drain lentils and chickpeas separately; you'll add them to the soup at different times!
2
Step 2
Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes.Stir in garlic, harissa powder, smoked paprika, tomato paste, and ¼ tsp sugar (½ tsp for 4 servings); cook, stirring frequently, until mixture is fragrant and brick red in color, 1-2 minutes.
3
Step 3
Add diced tomato, stock concentrates, lentils, 2½ cups water (4½ cups for 4 servings), salt, and pepper to pot. Cook, stirring occasionally, until soup has thickened and lentils are warmed through and tender, 6-8 minutes.
4
Step 4
While soup simmers, tear cilantro leaves from stems; discard stems.Toast pitas. Drizzle with olive oil; season with salt and pepper.
5
Step 5
Stir chickpeas into pot and cook, stirring occasionally, until liquid has reduced slightly and chickpeas are tender, 5-7 minutes more. In the last 3 minutes of cooking, using the back of a wooden spoon, gently mash about half the chickpeas and lentils. TIP: If you prefer a brothier soup, skip mashing!Taste and season with additional salt and pepper.
6
Step 6
Divide soup between bowls. Top with cilantro leaves, a drizzle of olive oil, and pepper. Serve with pitas on the side.
The best-known meal kit in the country, HelloFresh runs 90+ recipes a week spanning its Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy lines.
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Among the prepared dishes in 's lineup, Harissa-Spiced Beef & Lentil Soup is one of the more straightforward options to prepare. It comes in at 1210 calories per serving, with 59g protein, enough to cover roughly 61 percent of a 2,000 calorie day.
Soup is a primarily liquid food, generally served warm or hot, though it is sometimes served chilled, made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution61% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Harissa-Spiced Beef & Lentil Soup?
Harissa-Spiced Beef & Lentil Soup contains 1210 calories and 59 g of protein per serving.
Which meal service offers Harissa-Spiced Beef & Lentil Soup?
Harissa-Spiced Beef & Lentil Soup is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Veggie Stock Concentrate
Chickpeas
Tomato Paste
Carrot
Onion
Pitas
Ground Beef
Lentils
Garlic
Smoked Paprika
Harissa Powder
Tomato
Cilantro
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