Spicy Moroccan Lentil Soup [1]

1 tablespoon good quality oil

2-3 carrots, peeled and thinly sliced

2 celery sticks, washed and finely chopped

2-3 leeks, peeled and thinly spiced

2 garlic cloves, crushed, or garlic paste

35 fl.oz. vegetable stock

6oz. red lentils

1-2 teaspoons harissa paste or spices *

Salt and freshly ground black pepper

Juice of half a large lemon

2 tablespoons chopped parsley

1

1. Heat the oil in a large pan and soften the carrots, celery and leeks gently until soft [approx. 10 minutes], add the garlic and stir for a few more minutes.
2

2. Add the hot vegetable stock and stir in the washed lentils.
3

3. Stir in the harissa paste. Be careful, brands may vary in heat, taste as you add!
4

* If you are unable to find harissa paste, the most common spices used instead in this soup are coriander, cumin, turmeric and cayenne pepper.
5

4. Allow to simmer for 20 minutes or until the lentils and vegetables are cooked, stirring occasionally.
6

5. Add seasoning to taste. Stir in the lemon juice and taste, add a little more stock if the thickness needs adjusting.
7

6. Sprinkle with parsley and serve with fresh bread or warmed pitta.

Cooks Note

Serves: 4