Spiced red lentil and kohlrabi soup.
Cook time: 25 mins | Prep time: 15 mins | Serves: 4-6
Ingredients.
3 tablespoons extra virgin olive oil
1 brown onion, finely diced or shaved
3 garlic cloves, roughly chopped
1 kohlrabi, peeled and finely diced
2 carrots, peeled and finely diced
2 teaspoons salt
1 tablespoon tomato paste
1 teaspoon smoked paprika
2 teaspoons ground cumin
2 teaspoons ground ginger
2 cups red lentils, rinsed and drained
Salt and pepper, to taste
6–7 cups filtered water
Toppings
Toasted pine nuts
Yoghurt
Crispy chilli oil
Fried shallots
Fresh chives
Crème fraîche
Method.
1. Heat the olive oil in a large heavy-based pot over low to medium heat. Add the onion, garlic, kohlrabi, carrots, and salt. Cover and cook for 15 minutes, stirring occasionally, until softened.
2. Stir in the tomato paste, smoked paprika, cumin, and ginger. Add the lentils and mix well.
3. Pour in 6 cups of water. Simmer gently for 10-12 minutes, stirring often with lid ajar. Add extra water (½ to 1 cup) if needed to loosen. Stir frequently near the end to prevent sticking.
4. Season to taste. Serve hot, topped with your choice of zaatar, harissa toasted pine nuts (recipe up next), creme fraiche or yoghurt (how healthy do you want to be?), fried shallots or crispy chilli oil.
Toasted Pine Nuts with Harissa Butter for your soup topping.
Spoon over soups, roasted vegetables, or any cooked protein for a rich, spiced finish.
Prep time: 2 minutes
Cook time: 1 minute
Ingredients:
2 tablespoons pine nuts
1 tablespoon butter
½ tablespoon harissa spice mix
1 teaspoon salt
Method
1. In a small pan over low heat, add the pine nuts, butter, harissa, and salt. Cook gently, stirring, for about 1-2 minutes or until the butter is melted, fragrant, and the pine nuts are just turning golden. Remove from heat immediately, as the pine nuts will continue to cook in the residual heat. If they’re golden enough, tip them into a small bowl to prevent over-browning.
