GREEN LENTIL HARISSA SOUP

PREP 20 MINS COOK 40 MINS SERVES 4 AS A MAIN

1 large brown onion, finely

chopped

2 celery sticks, finely chopped 2 large parsnips, finely chopped 2 Tbsp olive oil

2 cloves garlic, crushed

1 bunch coriander, leaves and stalks separated, stalks finely sliced

2 tsp ground coriander

1 tsp ground turmeric

1 tsp ground cinnamon

1 Tbsp harissa or gluten-free

harissa

150g dried green lentils

625ml (2½ cups) salt-reduced vegetable stock or gluten-free stock

375ml (1½ cups) water

2 leeks, halved lengthways,

cleaned, finely chopped

420g can salt-reduced chickpeas,

drained and rinsed

50g kale, thick stalks discarded,

leaves shredded

Freshly ground black pepper 1 lemon, cut into wedges 1 Put the onion, celery and parsnips in a large saucepan with the oil. Cook, stirring often, over low heat for 10 minutes or until the onion is very soft. Add the garlic and coriander stalks. Cook, stirring, for 1 minute. Add the ground coriander, turmeric, cinnamon and harissa. Cook, stirring for 1 minute.

2 Add the lentils, stock and water to the pan. Cover and bring to a simmer over high heat. Reduce heat to low and cook, covered, for 10 minutes. Add the leeks and continue to cook for 10 minutes or until the lentils are just tender but still retain a little bite.

3 Remove the lid from the soup and stir through the chickpeas and kale. Simmer gently until the kale leaves just wilt. Season well with pepper and some of the lemon juice from the wedges. Roughly chop the coriander leaves and stir through. If the soup is too thick, top up with just-boiled water from the kettle and check again for seasoning.

4 Ladle soup between bowls. Serve with the remaining lemon wedges on the side to squeeze over.

Nutrition info

PER SERVE 1650kJ, protein 19g, total fat 13g (sat. fat 2g), carbs

41g, fibre 16g, sodium 591mg • Carb exchanges 2½ • GI estimate low • Gluten-free option