Red Lentil Soup with Harissa and Grilled Pide Bread

Ingredients

• 200g dried red lentils (soaked in cold water for 5 hours)

• 100g carrot

• 1 onion

• 50g celery

• 1 can peeled tomatoes (425g)

• 2 cloves garlic

• 1 teaspoon ground cumin

• 1 teaspoon paprika powder

• 2 teaspoons harissa

• 1 small piece fresh ginger

• 1000ml vegetable stock

• 500ml soy cream

• Juice of half a lemon

• 160g Turkish pide bread

• Salt and pepper to taste

• Dried Provençal herbs

• Olive oil

Instructions

1. Cut the carrot into cubes, finely chop the onion, and slice the celery.

2. Heat a large pan with some olive oil. Sauté the onion with the celery, carrot, garlic, cumin, paprika, harissa, and ginger.

3. Drain the soaked lentils and add them to the pan. Then add the vegetable stock, soy cream, and peeled tomatoes.

4. Let the soup simmer gently for about 20 minutes with the lid half on.

5. Blend the soup until smooth using a hand blender or a regular blender.

6. Add the lemon juice and season with salt and pepper.

7. Heat a grill pan (or use a dry frying pan if you don’t have one).

8. Cut the pide bread into thick slices.

9. Halve a garlic clove and rub it over the slices of bread, then drizzle with a little olive oil.

10. Grill the bread slices until lightly browned and sprinkle with dried Provençal herbs, salt, and pepper to taste.

Storage Advice:
The soup can be kept refrigerated for up to 2 days.
The bread is best served immediately.

Nutritional information