The Evening Standard guides you through the recipe for a lentil soup with harissa croutons...

A gentle, smooth red lentil soup is a perfect carrier for spicy, crisp harissa croutons.

I love playing with croutons. They are receptive to so many flavours. These harissa croutons are great - spicy and crispy - though a mellow crouton of good bread tossed in Parmesan, parsley and olive oil is terrific in salad. There's so much scope.

Serves 4
* 1 tbsp harissa (homemade is best)
* 3 tbsp extra virgin olive oil
* sea salt
* freshly ground black pepper
* 100g leftover good bread, cubed
* 1 tbsp cumin seeds, toasted and ground
* 1 banana shallot, finely chopped
* 1 tbsp light oil, such as sunflower
* 1 mild green chilli, finely chopped
* 1 garlic clove, finely chopped
* 1.25 litres vegetable or chicken stock
* 100g red lentils
* 200g baby spinach
* squeeze of lemon

Preheat the oven to 150°C/300°F/gas mark 2. Combine the harissa and olive oil and season. Toss with the bread to coat. Bake for 20-25 minutes until crisp, shaking occasionally.

Meanwhile, place the cumin seeds in a small dry frying pan over a medium heat and stir until aromatic. Grind to a powder in a mortar and pestle.

Sauté the shallot in the oil over a medium heat for five minutes, until translucent. Add the cumin, chilli and garlic and cook for 30 seconds. Pour in the stock and lentils; cook for 10-15 minutes until the lentils break down. Pack in the spinach, stir to wilt and turn off the heat. Squeeze over lemon, season and serve with the spicy croutons.

Recipe from Comfort and Spice by Niamh Shields (£14.99, Quadrille)