RED LENTIL AND HARISSA SOUP

Prep:10minCook:30min

Quick to prepare, this soup is made with ingredients that you probably have in your store cupboard and the harissa paste brings a great warm spiciness. It packs a punch of flavour and warms the cockles on a cold day. Gremolata is just a nice little seasoning of garlic, lemon and parsley to add a bit of oomph to the soup.

Updated at: Thu, 17 Aug 2023 05:03:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories184.4 kcal (9%)

Total Fat3.1 g (4%)

Carbs31.2 g (12%)

Sugars5.6 g (6%)

Protein10.2 g (20%)

Sodium779.1 mg (39%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspolive oil

1onion

large, finely chopped

2garlic cloves

finely chopped

1 litrevegetable stock

2 Tbspcoriander stems

finely chopped

1 Tbspharissa paste

depending on how much heat you want

200gred lentils

400gtomatoes

Gremolata

Instructions

Step 1

Heat the oil in a large saucepan. Add the onion and cook it over a gentle heat until softened. Add the garlic and cook for another minute, then stir in the coriander stems and the harissa paste.

Step 2

Add the lentils and stir until they are coated with the paste, then pour over the stock and season with salt and pepper. Bring the stock to the boil, then turn the heat down and simmer for about 10 minutes. Add the tomatoes and simmer for another 10 minutes. Stir and check the consistency of the soup - add a splash more water if it seems too thick. Taste and adjust the seasoning, adding a squeeze of lemon juice if you think the soup needs it.

Step 3

To make the gremolata, finely chop the lemon zest, garlic and coriander together until well combined.

Step 4

Blend the soup if you want it smooth - the lentils will have broken down enough to thicken it, but there will still be some texture from the onions and tomatoes. Serve with the gremolata spooned over the top.