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Spicy parsnip, carrot, red lentil and harissa soup

3 ratings

This warming root veg soup is spiced with delicious flavours from the Middle East – harissa paste and cumin.

Each serving provides 230 kcal, 5.6g protein, 35.9g carbohydrate (of which 9.6g sugars), 8.7g fat (of which 1.3g saturates), 7.6g fibre and 1.02g salt.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 parsnips, peeled and chopped
  • 1 carrot, peeled and chopped
  • 3 garlic cloves, roughly chopped
  • 1–2 tbsp harissa paste (1 for very mild or 2 for medium heat)
  • 1 tsp ground cumin
  • 150²µ/5½´Ç³ú red lentils, washed and drained well
  • 1 litre/1¾ pint vegetable stock (made with 3 tsp vegetable bouillon and boiling water), plus extra if needed
  • 1 lemon wedge, juice only (optional)
  • salt and freshly ground black pepper
  • plain yoghurt, to garnish (optional)
  • pul biber, to garnish (optional)
  • chopped fresh coriander, flatleaf parsley or mint, to garnish (optional)