Harissa lentil soup

Servings: 4-6 Ingredients: 1 tsp neutral oil like canola or vegetable 4 cloves garlic, minced 1/2 medium sweet onion, diced 1 tsp ginger, grated 1 cup dried lentils 28 oz canned diced tomatoes + liquid
1.5 cups chicken/veggie stock or water 1 Tbsp Collected Foods Harissa Blend Directions: Add oil to a large saut

You’ll love this incredible soup! It’s packed with flavour, spices, vegetables and pulses. Not only healthy, it’s absolutely delicious - you’ll make it again and again.

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Red lentils are one of my favourite types of legume, full of fibre, protein, and iron, they're a near perfect food. Wonderfully versatile, they cook faster than other varieties and can be paired with a multitude of ingredients. This savoury Moroccan-spiced Red Lentil & Carrot Soup recipe is both comforting and delicious, and gets an extra kick from the harissa, a hot chili paste typically associated with Morocco, Tunisia and Algeria. A hearty, thick and satisfying low-fat soup, this is the…

I never get sick of leafy greens and will often substitute for kale here. Turnip tops, cavolo nero, spinach or silverbeet would work here instead. If using silverbeet, chop and fry the stems with the onions and carrots. Be aware that if serving with the harissa yoghurt, the heat of the soup can curdle the yoghurt, so add some of the warm soup liquid to the yoghurt and harissa to temper it, before dolloping onto the soup. View the recipe collection here