2 tbsp of olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
2 tbsp of red harissa paste
200g of brown lentils
1.5 litres of vegetable stock or water
200g of kale or spinach
Salt and black pepper
Squeeze of lemon
Finely chopped parsley
Step 1Heat the oil in a large pan and add the onion, carrot and celery. Cook for about 10 minutes over a medium to low heat, until the vegetables have started to soften and brown slightly around the edges.
Step 2Stir in the harissa paste, followed by the lentils and season with salt and pepper.
Step 3Pour over the stock or water and bring to the boil. Partially cover the pan and leave to simmer until the lentils are tender and have started to collapse into the soup. This should take between 20 to 30 minutes.
Step 4If you’re using kale, cut out any thick woody stems, shred the leaves and add them to the soup after the lentils have been cooking for 20 minutes. If you’re using spinach, add it once the lentils are cooked.
Step 5You can leave the soup as it is if you like the texture, or blitz it with a stick blender to break it down further. Serve with a squeeze of lemon juice and a sprinkling of parsley.