Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

A luxury safari though Botswana's Okayango Delta
28.04.2017

Enjoy the best of both worlds on safari in Botswana's Okayango Delta. Creature-spot by day and have all the creature comforts by night at a trio of luxury retreats.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×