Brigitte Hafner: Green lentil soup with pumpkin and harissa
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Serves
6
Cooking Time
Prep time 15 mins, cook 1 hr 20 mins
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80 ml
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(1/3 cup) olive oil
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30 gm
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butter, coarsely chopped
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1
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large onion, finely chopped
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2
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small carrots, finely chopped
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1
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celery stalk, thinly sliced
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1
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garlic clove, finely chopped
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500 gm
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small green lentils
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500 gm
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Jap pumpkin, cut into small wedges
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400 gm
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canned chopped Italian tomatoes
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1
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preserved lemon, rinsed, flesh discarded, rind thinly sliced
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25 gm
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harissa, or to taste (see note)
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To serve:
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thick plain yoghurt and coarsely torn coriander
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1
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Heat olive oil and butter in a large saucepan over medium heat until foaming, add onion and stir occasionally until soft and golden (8-10 minutes). Add carrot, celery and garlic, stir occasionally until soft and golden (8-10 minutes). Add lentils and 2 litres water, cook for 20 minutes, then add pumpkin and tomato, season to taste and cook until lentils and pumpkin are very tender (20-30 minutes). Add preserved lemon and harissa to taste, cook for another 10 minutes. Serve immediately with yoghurt and coriander.
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Note Harissa is a North African spice paste available from select delicatessens and specialty food shops. Spiciness will vary among brands, so add a little at a time according to your taste.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.
RECIPE Brigitte Hafner
PHOTOGRAPHY Ben Dearnley
STYLING Kirsten Bookallil and Emma Knowles