I dreamt up this soup on a miserable rainy day a couple of weeks ago, and now it’s the first thing I crave when the weather turns horrible. It’s a really filling, warming soup, spiked with Moroccan spices and chilli. It’s really good with salty feta crumbled on top and served with toasted, buttered rye bread.
- 1 kg of peeled, chopped butternut
- 1 onion, chopped roughly
- 1 heaped teaspoon of harissa pasta
- 1 heaped teaspoon of crushed garlic
- 1 teaspoon of crushed ginger
- Half a cup of red split lentils, rinsed well
- 1 tin of chickpeas
- 1 tin of chopped, peeled tomotoes
- 5 medium carrots, peeled and chopped roughly
- Cumin seeds
- Chilli flakes
- Fresh coriander leaves and some feta, to serve
- 1 tablespoon vegetable stock powder
Fry the onion in a bit of oil until it starts to soften. Add the harissa paste, garlic, ginger and a sprinkle of tumeric, cinnamon and cumin seeds. Fry until the spices become fragrant. Add the carrots, butternut and the tin of tomatoes. Fill up the empty tin with water and add that too, along with the stock powder. Turn the heat up to high. Let the soup boil for about 10 minutes, and then add the lentils. Keep it on a high heat, and stir occasionally. Once the butternut starts getting mushy, squish it and stir into the soup. The soup is ready when the butternut has melted into the liquid. Add the chickpeas and a pinch of chilli flakes if you like. Serve the soup with crumbled feta and coriander leaves.