SERVES 4
PREPARATION 5 MINS
COOKING 25 MINS
2tbsp olive oil
2 leeks, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
2 cloves garlic, crushed
1.25l (36fl oz) chicken or vegetable stock
175g (6oz) red lentils, rinsed
2tsp harissa paste
Juice of ½ a lemon
2tbsp chopped coriander or flat-leaf parsley
Flat bread, to serve
1. Heat the olive oil in a large saucepan over a medium heat. Add the leeks, carrots, celery
and garlic and cook for 5 minutes. Add the red lentils and harissa paste. Pour in the stock and bring to the boil, then simmer, partially covered, for around 20 minutes or until the lentils are tender.
2. Season to taste with salt and freshly ground black pepper, then add a good squeeze of lemon juice. Stir in the fresh chopped herbs and serve with flat bread.
QUICK TIP
If you have time, make the soup up to the stage of seasoning up to 24 hours in advance. This will allow the flavours to mature.