Harissa, Lentil & Kale Soup - Cuisine Magazine - From New Zealand to the World

Name: Harissa, Lentil & Kale Soup - Cuisine Magazine - From New Zealand to the World
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, chopped; 1 teaspoon salt; 2 cloves garlic, finely chopped; 1 teaspoon cumin seeds; ½ teaspoon ground turmeric; 2 tablespoons harissa (I used Alexandra’s Rose Harissa), plus extra for the yoghurt; 1 1/2 litres vegetable stock; ⅓ cup (70g) green or black lentils; 4-5 stems curly kale (about 100-150g), stems removed and chopped; a small handful parsley, finely chopped; grated zest and juice of 1 lemon; 1 cup yoghurt or coconut yoghurt, to serve

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I never get sick of leafy greens and will often substitute for kale here. Turnip tops, cavolo nero, spinach or silverbeet would work here instead. If using silv

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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
1 teaspoon salt
2 cloves garlic, finely chopped
1 teaspoon cumin seeds
½ teaspoon ground turmeric
2 tablespoons harissa (I used Alexandra’s Rose Harissa), plus extra for the yoghurt
1 1/2 litres vegetable stock
⅓ cup (70g) green or black lentils
4-5 stems curly kale (about 100-150g), stems removed and chopped
a small handful parsley, finely chopped
grated zest and juice of 1 lemon
1 cup yoghurt or coconut yoghurt, to serve