Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 6 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 1 cup red lentils
- 4 vine-ripened tomatoes, chopped
- 2 carrots, chopped
- 1/2 cauliflower, cut into small florets
- 2 stick celery, chopped
- 1/2 bunch coriander, chopped
- 1 onion, chopped
- 6 cup salt-reduced vegetable stock
- 1tablespoons ground coriander
- 2teaspoons ground cumin
- 1/2teaspoons turmeric powder
- 2tablespoons lemon juice
- 1tablespoons harissa paste
- flatbread, grilled (to serve)
- 1tablespoons olive oil
- 3 garlic cloves, crushed
Method
Step 1 of 3
Heat oil in a large saucepan over low heat. Add onion, garlic, celery and carrot and cook, stirring often, for 10 minutes. Add cauliflower and ground spices and cook, stirring, for 2 minutes or until fragrant and cauliflower is well coated in spices.
Step 2 of 3
Stir in harissa, tomato, lentils and stock. Bring to the boil over medium heat, then reduce to low heat and simmer for 30 minutes or until lentils are tender. Stir through coriander and lemon juice.
Step 3 of 3
Serve soup with flatbread.
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