Harissa Spiced Lentil Soup with Aleppo Pepper Halloumi
February 27, 2018
A wonderful healthy recipe from Zosima Fulwell, founder of Manchester based streetfood company Cooking with Mama Z.
Serves 3-4
Ingredients
1 chopped white onion
2x cloves garlic chopped
2x carrots chopped
1000ml stock (veg for all veggie meal or chicken)
1 tbsp. Spice Kitchen harissa (put less/add more if you want it spicy)
250g red lentils
Salt and pepper to taste
Halloumi
Aleppo Pepper
Nigella Seeds
Fresh parsley & nigella seeds (optional)
Method
Marinate slices of Halloumi in healthy sprinkle of Spice Kitchen Aleppo Pepper and Olive oil. Whilst this marinates, start your soup.
Fry your onion, garlic and carrots in a pan with some oil.
Add the lentils and Harissa.
Sautée everything for a minute to mix in the pan and top with stock, turn the heat down. Cook for about 25-30 mins stirring occasionally until lentils have cooked.
When the lentils have cooked, take off the heat and let stand for 5 minutes.
In a pan or under the grill, fry or grill the halloumi.
Blend lentil soup and season to taste.
Add Halloumi ontop of soup, garnish with fresh Parsley and Nigella seeds, perfect lunch
These Mexican beans are a brilliant way of introducing your children to lots of flavour. Beans are rich in protein and iron so excellent for growing babies and children. Mash for younger babies who are just starting on solids.
A wonderful healthy recipe from Zosima Fulwell, founder of Manchester based streetfood company Cooking with Mama Z. 
