Sauté the Base: Heat the oil in a large soup pot over medium heat. Add the onion and carrots sautéing for about 5 minutes until they are softening.

Bloom the Harissa Spices: Add the Harissa Spice and stir constantly for 30–60 seconds. You’ll know it’s ready when the aroma intensifies, this extracts the fat-soluble flavours before the vegetables go in.

Coat the Vegetables: Add the sweet potato cubes to the pot. Stir well to ensure everything is nicely coated in spice mixture.

Simmer to Soften: Pour in the rinsed red lentils and 1lt of the vegetable stock. We’ll keep some in reserve to adjust consistency. Bring the liquid to a boil, then immediately reduce the heat to a simmer. Cover and cook for about 15 to 20 minutes until the sweet potatoes are tender and the lentils have started to break down, naturally thickening the soup.

The Balancing Act: Squeeze in half of the lemon juice. Taste your creation. As we practiced in our "Acid and Heat" lesson, if the soup feels heavy or the spice is too dominant, keep adding a little lemon juice to brighten the flavours and bring the dish into perfect balance.

Develop the Texture: Use a stick blender directly in the pot. This creates a lovely creamy and thick soup. Once blended check the consistency is to your liking, keeping adding more stock/water and blending until you have a smooth consistency that is right for you.

Serve: Ladle the soup into deep bowls. Top with a generous sprinkle of toasted pumpkin seeds for some crunch and nutty finish. Serve with crusty bread.