Spicy parsnip carrot red lentil and harissa soup
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
- 150g/5½oz 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)
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