Green Lentil Soup Recipe With Harissa | olivemagazine

Ingredients

• 1 large, finely chopped onion
• 2 sticks, finely diced celery
• 2 large, finely diced parsnips
• 2 tbsp olive oil
• 2 cloves, crushed garlic
• a small bunch, leaves and stalks separated, stalks finely sliced coriander
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tbsp harissa
• 150g green lentils
• 1 litre vegetable stock
• 2, halved lengthways, cleaned and diced leeks
• 400g tin, drained and rinsed chickpeas
• 85g, thick stalks discarded, leaves shredded kale
• 1-2, cut into fat wedges lemons
• to serve warmed flatbreads