Advertisement

Ingredients

For the toasties

  • 250g feta
  • drizzle of honey, plus extra to serve
  • 6 slices of white bread
  • knob of butter
  • 3 tbsp sesame seeds

Method

  • STEP 1

    Heat the oil in a large pan over a medium heat and cook the onions for 8-10 mins until starting to soften and caramelise. Stir in the garlic, ginger and spices, and sizzle for 1-2 mins more.

  • STEP 2

    Add the carrots, lentils, coriander stalks and stock, along with some seasoning. Bring to a simmer, then cover, reduce the heat to a simmer and bubble for 20 mins.

  • STEP 3

    Pour in the cream and stir in the harissa, adding an extra spoonful if you like it spicy. Blitz the soup using a hand blender until smooth, then taste for seasoning. Once completely cool, the soup will keep frozen for up to three months. Defrost completely in the fridge, then reheat in a pan until piping hot.

  • STEP 4

    For the toasties, crumble the feta in a bowl and lightly mash along with a drizzle of honey using a fork. Divide the feta between 3 slices of bread, then sandwich with the remaining slices. Generously butter the outside of each sandwich. Tip the sesame seeds onto a plate and press the buttered sides of the sandwiches into the seeds to fully coat. Heat a frying pan or griddle pan over a medium heat and fry the toasties for 2-3 mins on each side until the bread is golden brown and the feta, gooey. Drizzle with a little extra honey, if you like.

  • STEP 5

    Stir together a drizzle of oil and a spoonful of harissa. Ladle the soup into deep bowls and top with a drizzle of cream, the harissa oil, coriander leaves and a grinding of black pepper. Serve with the feta toasties for dunking.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement