Turkish Lamb & Red Lentil Soup with Harissa


Turkish Lamb & Red Lentil Soup with Harissa
The soup to lift anybody's spirits. The homemade harissa takes any soup to next level and adds a gorgeous spice to the Turkish inspired dish.

Serves 4-6

500g lamb, diced
2 tbsp olive oil, plus 2 tbsp extra
1 onion, finely chopped
6 cloves garlic, crushed
2 large carrots, diced
2 large celery sticks, thinly sliced
1 tsp ground cinnamon
1 tsp paprika
½ tsp ground ginger
2 tbsp tomato paste
800g crushed tomatoes
1 litre vegetable stock
1½ cups red lentils
2 bay leaves
1 large bunch fresh mint, chopped
toasted bread, to serve
½ preserved lemon, skin diced, pulp discarded, to serve


2 red capsicums
2 tbsp coriander seeds
4 tbsp cumin seeds
1 tbsp salt
2 tbsp chilli paste or flakes
1 tbsp smoked paprika
2 tbsp tomato paste
150ml olive oil

To make harissa, preheat oven to 200°C. Place capsicums on a baking tray; roast until skins begin to blister.

Remove from oven and place whole capsicums in a plastic bag and seal. When cool, peel off skin and discard the seeds and membranes.

Combine coriander seeds and cumin seeds in a dry pan. Fry for 2 minutes then grind finely in a spice grinder or mortar and pestle.

In a food processor combine ground seeds with peppers, salt, chilli, paprika and tomato paste; reduce to a thick paste. Add olive oil slowly with the machine running. Place in a clean jar or container; set aside.

Brown lamb in a large saucepan over a medium heat with olive oil. Add extra olive oil, onion, garlic, carrot and celery. Cook until just starting to colour.

Add 2 tablespoons of harissa, cinnamon, paprika, ginger and tomato paste, cook for 5-6 minutes.
Add crushed tomatoes, vegetable stock, lentils and 
bay leaves. Cover saucepan 
and cook until lentils are soft and flavours have combined, about 45-50 minutes.

Just before serving add fresh mint. Serve with toasted bread, diced preserved lemon and extra harissa.

TIP: Harissa can be stored in the fridge for months as long as the surface is covered with oil.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login