Serves 4

Harissa

100g green chillies, de-seeded and chopped

2 tsp garlic, crushed

Advertisement

2 cups fresh coriander, chopped

2 Tbs fresh mint leaves, chopped

1 tsp coriander seeds, toasted and crushed

1 tsp cumin seeds, toasted and crushed

olive oil

3 tsp salt

Soup
1 Tbs olive oil
1 onion, diced
1 large carrot, diced
1 stick of celery, diced
1 1/2 litres chicken or vegetable stock
200g lentils
1 smoked ham hock
2 bay leaves
Salt and freshly ground black pepper
Pide to serve

1 To make the harissa; put all the ingredients into a food processer and blend while adding enough olive oil to make a paste. The harissa can be put into a jar and covered with a film of oil and will last for at least three months like that.

2 To make the soup; heat the olive oil in a heavy based saucepan then add the vegetables and cook while stirring for approximately 3 minutes or until softened.

3 Add the stock, lentils, ham hock and bay leaves. Simmer for approximately 50 minutes, making sure the lentils are soft.

4 Remove the bay leaves and hock, take the meat off the bone and return to the soup. Season then ladle into warmed bowls and add a swirl of harissa before serving with pide.