|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|
|1||Carrot, large, diced|
|1 Tbsp||Olive oil|
|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|
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- 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.
- 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.
- Add the stock, lentils, ham hock and bay leaves. Simmer for approximately 50 minutes, making sure the lentils are soft.
- 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.