This is a brilliant soup for when the weather gets a bit nippy. It is packed with protein and fibre, and also supplies B vitamins, iron and potassium. You can use any lentils for this but traditionally brown ones are used.
Serves 2
1 tbsp light olive or rapeseed oil
1 small onion, sliced
1 leek, sliced
1 carrot, sliced
1 celery stalk, thinly sliced
1 potato, diced
600 ml (1 pint) vegetable stock
50 g (2 oz) brown or Puy lentils
1 tsp harissa paste
Juice of 1/2 lemon
A handful of fresh coriander
Heat the olive oil in a large heavy-based saucepan. Add the onion, leeks, carrots, celery and potato and cook gently for about 10 minutes or until the vegetables have softened, but not coloured.
Add the lentils and harissa. Pour in the stock and bring to the boil. Simmer, partially covered for a further 25 minutes until the vegetables and lentils are tender.
Add the lemon juice, season to taste with a little salt and black pepper and stir in the fresh coriander.