Spiced carrot, leek and lentil soup

Spiced carrot, leek and lentil soup

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Heat a large saucepan over medium heat and add a splash of oil. Add 1 diced onion, 1 thinly sliced leek, 2 diced celery stalks and 2 finely diced carrots and cook for 5 minutes, or until beginning to soften, stirring often. Add 1 crushed garlic clove, a pinch of saffron threads, 1 teaspoon each of ground cumin and coriander and 2 teaspoons harissa and cook for 2–3 minutes, until fragrant. Add 1 litre chicken or vegetable stock and bring to the boil. Add 250 g small red lentils, reduce the heat and cook for 15–20 minutes, or until the lentils are completely tender. Check the seasoning, add 2 tablespoons chopped coriander leaves and serve with a spoonful of Greek-style yoghurt.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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