Green lentil harissa soup

1 HOUR | SERVES 4-6 | EASY | LC

onion 1 large, finely chopped celery 2 sticks, finely diced parsnips 2 large, finely diced olive oil 2 tbsp garlic 2 cloves, crushed coriander a small bunch, leaves and stalks separated, stalks finely sliced ground coriander 2 tsp ground turmeric 1 tsp ground cinnamon 1 tsp harissa 1 tbsp green lentils 150g vegetable stock 1 litre leeks 2, halved lengthways, cleaned and diced chickpeas 400g tin, drained and rinsed kale 85g, thick stalks discarded, leaves shredded lemons 1-2, cut into fat wedges warmed flatbreads to serve

• Put the onion, celery and parsnips into a deep casserole or large pan with the olive oil. Soften gently over a low heat for about 10 minutes, then stir in the garlic and coriander stalks, and cook for 1 minute. Stir in the spices and harissa.

• Add the lentils, pour over the stock and bring to a simmer. Cover the pan and cook for 15-20 minutes or until the lentils are just tender but still retain a little bite. Halfway through cooking, add the leeks.

• Remove the lid and stir through the chickpeas and kale. Simmer gently until the kale leaves are just wilted. Season well with salt, pepper and some of the lemon juice from the wedges. Roughly chop the coriander leaves and stir through. If the soup has too little liquid, top up with just-boiled water from the kettle and check again for seasoning.

• Ladle the soup between bowls and eat with lots of warm flatbread and extra lemon juice, if you like.

PER SERVING 253 KCALS | FAT 7G SATURATES 0.9G | CARBS 29.7G | SUGARS 7.4G FIBRE 11.6G | PROTEIN 12.1G | SALT 0.6G