Name: Brigitte Hafner’s green lentil soup with pumpkin and harissa
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 6
Ingredients: 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

Brigitte Hafner’s green lentil soup with pumpkin and harissa

Australian Gourmet Traveller recipe for Brigitte Hafner's green lentil soup with pumpkin and harissa.

Brigitte Hafner: Green lentil soup with pumpkin and harissa

Serves 6

Prep

15M

Cook

1H 20M

Total

1H 35M

Ingredients

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

Main

1.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.
Notes