Cooked - Harissa Spiked Lentil Soup With Crispy Kale And Toasted Coconut Flakes

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Harissa Spiked Lentil Soup With Crispy Kale And Toasted Coconut Flakes

1.0

3 tbsp extra virgin olive oil

200g red split lentils

1 medium white onion or shallot, finely chopped

4 cloves crushed garlic

1 medium carrot, peeled and diced

1 tsp smoked paprika

1 tsp cumin

1 tsp coriander

1 tbsp tomato puree

900ml veg stock

Salt and pepper

3 tbsp nooch

1 tbsp harissa paste - more to drizzle over before serving, less if you don't like spice

Crispy roasted kale (dress kale leaves in olive oil and salt, roast at 180 Celsius for 10-15 mins until crispy)

Toasted coconut flakes

Extra Virgin Olive oil

Black sesame seeds

Black pepper

Sauté the onion in plenty of olive oil for 8 mins, on a medium heat, with a pinch of salt. Add the garlic and diced carrot, fry 3 mins more. Add spices and a little more oil. Fry 2 mins more.
Add the tomato paste and cook off until a darker shade of brown, about 3 mins. Add the rinsed red lentils, stock, stir well then cover most of the pot, leaving a slither for steam to escape, and simmer for 15-20 mins (until the lentils are soft).
Add the lemon and harissa paste, stir in and season to taste, then scoop out a few ladlefuls, blend and pour back in, or use a stick blender and pulse a few times, to achieve a soup like consistency.
Serve with crispy roasted kale, toasted coconut flakes, olive oil, black pepper and a little yoghurt, if you fancy! Sourdough bread is a must 🥰

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineMiddle Eastern

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 65 weeks ago

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