Serves 4


  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp. finely grated ginger
  • 1 Tbsp. harissa paste
  • 2 tsp. ground coriander
  • 4 carrots, peeled and grated
  • 1 cup red lentils
  • 6 1/2 cups chicken stock
  • Plain yogurt and mint leaves, to serve

    For harissa toasts:
  • 8 thin slices sourdough bread
  • 2 tsp. harissa paste
  • Extra-virgin olive oil, for drizzling


    Heat a large saucepan over medium-high heat. Add the oil, onion, garlic and ginger and cook, stirring, for 4 minutes, or until the onion is soft. Add the harissa and coriander and cook for 1 minute. Add the carrot, lentils and stock, and bring to the boil. Cover and simmer for 12 minutes, stirring occasionally, so the lentils do not stick to the base of the pan.

    While the soup is cooking, make the harissa toasts. Spread the bread with a little harissa, drizzle with oil and grill under a preheated hot broiler until golden and crisp. Divide the soup between bowls and serve with the harissa toasts, yogurt and mint.

    From The New Easy (HarperCollins) by Donna Hay.

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