Ham hock and lentil soup with harissa

Babiche Martens

Harissa

2 tsp	Garlic, crushed
2 cups	Fresh coriander, chopped
100 g	Green chillies, de-seeded and chopped
1 tsp	Coriander seeds, toasted and crushed
2 Tbsp	Fresh mint, chopped
1	Olive oil, enough to make a paste

Soup

1	Carrot, large, diced
1 Tbsp	Olive oil
1	Onion, diced
1 stalk	Celery, diced
200 g	Lentils (Main)
1 ½ Ltr	Chicken stock, or vegetable stock
1	Smoked ham hock (Main)
4	Pide bread, to serve
1	Salt & freshly ground pepper, to season
2	Bay leaves

Directions

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.