Turkish Lamb and Red Lentil Soup with Harissa

Ingredients

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