For the toasties

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


  • 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.

Goes well with


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