Ham hock and lentil soup with harissa

Name: Ham hock and lentil soup with harissa
Cook time: 50 min
Total time: 50 min
Ingredients: 2 tsp Garlic, crushed; 2 cups Fresh coriander, chopped; 100 g Green chillies, de-seeded and chopped; 1 tsp Coriander seeds, toasted and crushed; 2 Tbsp Fresh mint, chopped; 1 Olive oil, enough to make a paste; 1 Carrot, large, diced; 1 Tbsp Olive oil; 1 Onion, diced; 1 stalk Celery, diced; 200 g Lentils (Main); 1 ½ Ltr Chicken stock, or vegetable stock; 1 Smoked ham hock (Main); 4 Pide bread, to serve; 1 Salt & freshly ground pepper, to season; 2 Bay leaves

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Cook Time: 50 minutes

Total: 50 minutes

Servings: 4

Author : Amanda Laird

hock lentil soup

Instructions

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Step 1

To make the harissa, put all the ingredients into a food processer and blend while adding enough olive oil to make a paste. The harissa can be put into a jar and covered with a film of oil and will last for at least three months like that.

Step 2

To make the soup, heat the olive oil in a heavy based saucepan then add the vegetables and cook while stirring for approximately 3 minutes or until softened.

Step 3

Add the stock, lentils, ham hock and bay leaves. Simmer for approximately 50 minutes, making sure the lentils are soft.

Step 4

Remove the bay leaves and hock, take the meat off the bone and return to the soup. Season then ladle into warmed bowls and add a swirl of harissa before serving with pide.

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