Red lentil and harissa soup

166 calories per serving

QUICK to prepare, this soup packs a punch of flavour. The nice little seasoning of lemon, garlic and coriander also adds a bit of oomph.

SERVES 6

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, finely chopped

• 2 tbsp finely chopped coriander stems

• 1–2 tbsp harissa paste (depending on how much heat you want)

• 200g red lentils, rinsed

• 1 litre vegetable stock

• 400g can of tomatoes

• Squeeze of lemon (optional)

• Freshly ground black pepper

FOR THE HERBY DRESSING:

• Zest of 1 lemon

• 1 garlic clove,

• Coriander leaves, finely chopped

HEAT the oil in a large pan. Add the onion and cook over a gentle heat until softened. Add the garlic and cook for another minute, then stir in the coriander stems and the harissa paste. Add the lentils and stir until they are coated with the paste, then pour over the stock and season with pepper. Bring the stock to the boil, then turn the heat down and simmer for about 10 minutes. Add the tomatoes and simmer for another 10 minutes. Stir and check the consistency of the soup — add a splash more water if it seems too thick. Taste and add more pepper and a squeeze of lemon juice if needed. To make the herby dressing, finely chop the lemon zest, garlic and coriander until well combined. Blend the soup if you want it smooth — the lentils will have broken down enough to thicken it, but there’ll still be some texture from the onions and tomatoes. Serve with the dressing spooned over the top.