Saturday, 27 September 2008
Moroccan-style Lentil Soup
2tbsp olive oil
2 leeks, thinly sliced
2 carrots, thinly sliced
2 sticks celery, thinly sliced
2 cloves garlic, crushed
1.25l (36fl oz) chicken or vegtable stock
175 g(6oz) red lentils rinsed
2tsp harissa paste
Juice of half a lemon
2tbsp chopped coriander or flat leaf parsley
1.Heat the olive oil in a large saucepan over a medium heat. Add the leeks, carrots, celery and garlic and cook for 5 minutes. Add the red lentil and harissa paste. Pour in the stock and bring to the boil, then simmer, partially covered, for around 20 minutes or until the lentils are tender.
2.Season to taste with salt and freshly ground black pepper, then add a good squeeze of lemon juice. Stir in the herbs and serve with flat bread.
Bon appetit, Bon appetito, Gudden Appetit!, Smaklig måltid! Mwynhewch eich bwyd! Enjoy!!!