Red lentil, red pepper and harissa soup recipe

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep time 10 minutes

Step 2

Serves

Step 3

Heat the oil in a large non-stick frying pan and cook the onion over a medium heat. After three minutes, add two pinches of salt and keep cooking until the onion is soft, but not coloured.

Step 4

Add the red pepper and harissa, and keep cooking over a medium heat for five minutes, or until the pepper is soft.

Step 5

Stir the red lentils into the onion and peppers, along with a good pinch of salt.

Step 6

Cover the lentils with boiling water and cook for about 20 minutes, by which time the lentils will have started to fall apart. Keep the water level topped up, so that it is just above the lentils.

Step 7

When the lentils are falling apart, transfer the contents of the pan to a blender and blitz the mix to a soup. Adjust the texture with water from the kettle if necessary.

Step 8

Taste the soup and add a squeeze of lime juice, and more salt if needed.

Step 9

Pour the soup into four bowls and top with a drizzle of yogurt. Serve with toasted pitta bread, brushed with melted butter.