Chef's Recipes

Brigitte Hafner: Green lentil soup with pumpkin and harissa

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

By Brigitte Hafner
  • Serves 6
  • 15 mins preparation
  • 1 hr 20 mins cooking
Brigitte Hafner: Green lentil soup with pumpkin and harissa
Brigitte Hafner: Green lentil soup with pumpkin and harissa

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.

Notes

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.

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  • Author: Brigitte Hafner