- 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
- Heat 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.
- Stir in the harissa paste, followed by the lentils and season with salt and pepper.
- Pour 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.
- If 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.
- You 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.
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