Ingredients
| 2 tablespoons olive oil | |
| 1 onion, chopped | |
| 2 carrots, chopped | |
| 1 teaspoon salt | |
| 2 cloves garlic, finely chopped | |
| 1 teaspoon cumin seeds | |
| ½ teaspoon ground turmeric | |
| 2 tablespoons harissa (I used Alexandra’s Rose Harissa), plus extra for the yoghurt | |
| 1.5 litres vegetable stock | |
| ⅓ cup (70g) green or black lentils | |
| 4-5 stems curly kale (about 100-150g), stems removed and chopped | |
| a small handful parsley, finely chopped | |
| grated zest and juice of 1 lemon | |
| 1 cup yoghurt or coconut yoghurt, to serve |
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
Instructions
| 1. | Heat the oil in a saucepan, add the onion, carrots and salt and cook slowly until soft, around 10 minutes. |
| 2. | Add the garlic, cumin seeds, turmeric and harissa and cook for another minute until fragrant. |
| 3. | Add the vegetable stock and the lentils and cook for 20 minutes. |
| 4. | Add the kale and cook for another 5 minutes until just tender, then add the parsley and lemon juice and zest and season to taste. |
| 5. | Mix some harissa with the yoghurt, temper with a spoonful or two of the soup liquid and serve alongside the soup with some grilled bread. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings