1 large onion, finely chopped
2 celery sticks, finely diced
2 large parsnips, finely diced
2 large carrots diced
2 medium potatoes diced
2 tbsp olive oil
2 cloves garlic, crushed
A small bunch of coriander, leaves, and stalks separated; stalks finely sliced
thyme a small bunch tied together
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1 tbsp harissa
150g green lentils
1 litre vegetable stock
2 leeks halved lengthways, cleaned, and diced
chickpeas 400g tin, drained and rinsed
sweet corn kernel 400g tin
kale 85g, thick stalks discarded, leaves shredded
lemons 1-2, cut into fat wedges
1/4 cup Dirty international olive brine to finish the dish
Put the onion, celery, carrots, potato, and parsnips into a deep casserole or large pan with olive oil. Soften gently over low heat for about 10 minutes, then stir in the garlic and coriander stalks, and cook for 1 minute. Stir in the spices and harissa.
Add the lentils and thyme pour over the stock and bring to a simmer. Cover the pan and cook for 15-20 minutes or until the lentils are just tender but still retain a little bite. Halfway through cooking, add the leeks.
Remove the lid and stir through the chickpeas, sweetcorn, and kale. Add poached cooked chicken or fish (if using), and heat gently before adding the kale leaves until just wilted.
Finish off the dish with olive brine. Taste. Season well with salt, pepper if required and some of the lemon juice from the wedges. Roughly chop the coriander leaves and stir through.
Note: If the soup has too little liquid, top up with just-boiled water from the kettle and taste again to see if more seasoning is needed.
Ladle the soup between bowls and eat with lots of warm flatbread and extra lemon juice if you like.
Sign up to our email newsletter.