29 March 2013

Lentil & Harissa Soup


I seem to be bumping in to harissa here there & everywhere.  Then there’s a little more inspiration in a recent issue of Donna Hay, harrissa butter & harissa infused oil,  & then I was lucky enough to bump in this tempting Ottolenghi concoction that I feel will need to make an appearance sometime very soon.

If you are not familiar with harissa it is a North African staple traditionally made from red chillies, coriander & cumin seeds, though there are a multitude of variations going from fiery down to mild & fresh .  Additions might include caraway, dried mint, garlic, & sweet paprika. It is usually served with cooked meat or stirred through a tagine or stew to add a wonderfully spicy depth of flavour.  It can also be used as a rub to spice up a roasted or give a little kick to some baked fish.

I do like harissa & picked up this one down at the Clevedon Farmers Market & had a Cuisine Artisan Award Winner harissa in the pantry too. If you want to make your own... or here over at Couscous & Consciousness.

Feeling in the need for a little comfort & a little heat this soup hit the spot. Not to mention the perfect antidote to all those Easter eggs!

Lentil Soup with Harissa

Ingredients

1 kumara (sweet potato), cut in to 2cm / 1 inch cubes
Pinch chilli flakes
3 tbsp olive oil
1 onion, diced
3 celery stalks, diced
1 carrot diced
1 tbsp harissa
2 cups red lentils
4 cups chicken stock
1/4 cup coriander leaves
Juice 1 lime
Salt & pepper
Water

To garnish
Greek yoghurt
Harissa
Dukkah
A few coriander leaves
Sliced red chilli
A little lime juice


Directions

Pre heat oven to 180C/350F

Place the kumara in a baking tray, drizzle with a tablespoon of olive oil, a pinch of chilli flakes & season with a little salt & pepper. Place in the oven for 30 minutes or until well roasted.

While the kumara is roasting heat the remaining 2 tablespoons in a large saucepan over a medium heat.  Add the onion, celery & carrot.  Season with salt & pepper & sauté for a few minutes until the onions are translucent & the vegetables softened, 5-10 minutes.

 

Add the harrissa & stir everything together.  Cook for a minute or 2 & then add the lentils & the chicken stock.  Bring the soup to a boil & then reduce to a simmer.  Simmer for 15-20 minutes until the lentils are cooked.

Add the roasted kumara & then blend with a stick blender, to smooth if that is how you like it or blend it a little less if you like a little more texture. If the soup becomes too thick just add a little water until you have a more soup like consistency.  Stir in the coriander, lime zest & juice.  Taste & season with a little more salt & pepper if need be or a little more lime juice.

For the garnish swirl a little more harissa gently through the the yoghurt.  Place a dollop on top of each bowl of soup.  Sprinkle over a little dukkah & a few coriander leaves, red chilli & a squeeze of lime juice.  Serve immediately.


Rustic, satisfying & warms both body & soul! Have a great Easter everybody.


If you like this you might like this Vegetable Soup
One year ago Hot Cross Buns

Enjoy!

4 comments:

  1. This sounds incredibly perfect for the sudden freezing autumn weather we are having today! Love the idea of roasting the kumara separately, then adding it all together with delicious spices.

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    Replies
    1. Thanks for dropping by, still quite warm here but I love lentil soup just about any time :)

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  2. Wonderful soup, Mairi. I love the earthiness of lentils - perfect at this time of year - and with the sweetness of roasted kumara and the kick of harissa, I know this would be stunning. Thanks for the mention :-)

    As an Ottolenghi-lover, by the way, you might be interested to know that we are about to begin six months of cooking with Ottolenghi over at I Heart Cooking Clubs - you might like to join in when you have time. You can check it out here http://iheartcookingclubs.blogspot.co.nz/

    Have a lovely Easter, Mairi xo

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    Replies
    1. Hi Sue, Yes I saw that....I think I may well have to join in!

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