Recipe: Ham hock and lentil soup with harissa

By Amanda Laird

Add a comment
Ham hock and lentil soup with harissa. Photo / Babiche Martens
Ham hock and lentil soup with harissa. Photo / Babiche Martens

Serves 4

100g green chillies, de-seeded and chopped
2 tsp garlic, crushed
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

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.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production apcf03 at 26 May 2017 17:20:45 Processing Time: 1156ms