Red lentil and coriander soup

Red lentil and coriander soup

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
30 mins
Photographer
Gorta Yuuki

This soup uses harissa, a Tunisian chilli paste with a smoky flavour. You can make your own but there are several good brands available commercially from good food stores.

Ingredients

Quantity Ingredient
2 tablespoons oil
1 onion, finely diced
1 leek, thinly sliced
2 celery stalks, finely diced
2 carrots, finely diced
2 garlic cloves, crushed
pinch saffron threads
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons harissa paste
1 litre vegetable stock
175g red lentils
salt and freshly ground black pepper
2 tablespoons chopped coriander leaves

Method

  1. Heat a medium-sized saucepan over medium heat and add the oil. Add the onion, leek, celery and carrot and cook for 5 minutes, or until beginning to soften, stirring often.
  2. Add the garlic, saffron, spices and harissa and cook for 2–3 minutes, or until fragrant. Add the stock and bring to the boil.
  3. Rinse the lentils under cold running water and then add to the soup. Reduce the heat and cook for 15–20 minutes, or until the lentils are completely tender. Check the seasoning, add salt and pepper, to taste, sprinkle with the chopped coriander and serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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