Posts tagged ‘yogurt topping’

July 12, 2012

Lentil Soup with Harissa and Pumpkin

Ways to brighten a grey wintery day:

- Stay in bed a little longer. Heated blanket ON. (No central heating in Australia, folks – that heated blanket has been MONEY this past month.) Check your emails on your phone while doing this – you’re totally getting things done while still lying in bed!

- Make or buy the best dang cup of coffee you can muster. Drink it while watching different versions/parodies of Call Me Maybe on youtube. (Like this one or this one.)

- Do your own version of yoga/stretching/dance aerobics while watching fluffy morning TV. Mute TV occasionally to play Call Me Maybe.

- Bundle up and get outside for a walk. You’ll try and resist this at first (it’s so gloomy out there!) – but you’ll be happy you did.

-  Simmer something over the stove for a little while – something a hearty, lentil-packed and a little spicy. Top it with a zippy lemon-scented yogurt and eat while piping hot!

Awww yeah, you’re treating winter right.

Lentil Soup with Pumpkin and Harissa (serves 4-6)
adapted from Gourmet Traveller

- 1 tablespoon olive oil
- small knob of butter
- 1 large onion, finely chopped
- 1 medium-large leek, finely chopped
- 2 carrots, finely diced
- 1 celery rib, finely diced
- 2 cloves of garlic, finely chopped
- 2 cups dry French lentils
- 6 cups (1.5 liters) water, or more if needed.
- 2-3 cups diced Japanese pumpkin (or butternut)
- 1 14-ounce/400-gram can of diced or cherry tomatoes
- 2-3 tablespoons harissa paste, to taste
To serve:
- 1/2 cup Greek yogurt
- zest of 1/2 lemon
- handful of chopped coriander

Heat olive oil and butter in a large pot over a medium heat until the butter is foaming.

Add onion and cook, stirring occasionally until soft and golden – about 8 minutes.

Add leek, carrot, celery and garlic and cook for another 8-10 minutes stirring occasionally, until soft.

Add lentils and water and cook for 20 minutes over a simmer.

Add pumpkin and tomatoes and cook another 20-30 minutes until everything is tender. Add a bit more water if needed. (I added a splash.)

Stir in harissa paste and cook another 10 minutes.

Combine lemon zest and yogurt and serve over soup with fresh coriander.

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