Moroccan Lentil & Chickpea Harira-Style Soup

Boil a kettle

Peel and finely dice your brown onion[s]

Top, tail, peel and dice your carrot[s] finely

Dice your tomato[es] finely

Heat a pot with a drizzle of olive oil over a medium-high heat

Once hot, add the diced onion and diced carrot with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 3-4 min until softened

Once softened, add your ginger paste, ground turmeric and ground cinnamon

Cook for 1 min or until fragrant

Rinse your red lentils in a sieve under cold running water

Drain and rinse your chickpeas

Once fragrant, add your chopped tomatoes, drained chickpeas, vegetable stock mix, rinsed lentils and the diced tomato with 600ml [780ml] [1.1L] boiled water and a pinch of salt

Cook for 15-20 min or until the lentils are tender – this is your Moroccan lentil & chickpea harira-style soup

Meanwhile, chop your coriander and parsley finely, including the stalks

Combine your cultured coconut and harissa paste in a bowl - this is your harissa yog

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted