80 ml(1/3 cup) olive oil30 gmbutter, coarsely chopped1large onion, finely chopped2small carrots, finely chopped1celery stalk, thinly sliced1garlic clove, finely chopped500 gmsmall green lentils500 gmJap pumpkin, cut into small wedges400 gmcanned chopped Italian tomatoes1preserved lemon, rinsed, flesh discarded, rind thinly sliced25 gmharissa, or to taste (see note)To serve:thick plain yoghurt and coarsely torn coriander
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
This recipe is from the August 2009 issue of Australian Gourmet