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Brigitte Hafner: Green lentil soup with pumpkin and harissa


You'll need

80 ml (1/3 cup) olive oil 30 gm butter, coarsely chopped 1 large onion, finely chopped 2 small carrots, finely chopped 1 celery stalk, thinly sliced 1 garlic clove, finely chopped 500 gm small green lentils 500 gm Jap pumpkin, cut into small wedges 400 gm canned chopped Italian tomatoes 1 preserved lemon, rinsed, flesh discarded, rind thinly sliced 25 gm harissa, or to taste (see note) To serve: thick plain yoghurt and coarsely torn coriander

Method

  • 01
  • 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.
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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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