A drizzly lockdown home school/work day calls for a warming and filling soup. Having spotted homemade Harissa frozen in ice cube trays whilst rummaging in the freezer for something else this morning, Harira came to mind. And the thick tomatoey soup is a great medium to hide veggies in.
Serves 5 (or a hearty 4)
1 tbsp olive oil
1 large onion, peeled and diced
1 large stick of celery, diced
1 large carrot, coarsely grated
1 medium courgette, coarsly grated
1 large clove of garlic, peeled & crushed
50g puy lentils
50g red lentils
50g tiny pasta shapes (orzo, vermicelli, stars)
1 can chickpeas, including liquid
500ml passata
500ml recently boiled water
2 vegetable stock cubes, crumbled
1-2 tbsp harissa
Chopped parsley or coriander to serve (optional)
Gently fry the onion, carrot, and celery in the olive oil in a soup pan for about 5 minutes. Add the courgette and garlic and fry for another 5 minutes.
Add the rest of the ingredients, cover and bring to the boil. Stir, cover again and simmer for 20 minutes, checking every five minutes or so that the lentils and pasta aren't sticking to the bottom of the pan. Serve when the green lentils are tender. Sprinkle each bowl with coriander or parsley if you have it.
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