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