Brigitte Hafner: Green lentil soup with pumpkin and harissa

AT A GLANCE

  • Serves 6 people

  • 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
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.
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