Harissa lentil and chickpea soup with spinach

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large saucepan, add onion and gently fry over a low heat for 5 minutes, or until softened, stirring regularly.

Step 2

Add the harissa paste and turmeric, if using, and cook for 1 minute more, stirring.

Step 3

Add the tomatoes, lentils, chickpeas and 600ml cold water. Bring to simmer and cook for 10 minutes, stirring occasionally.

Step 4

Stir in the spinach and cook for a further 1-2 minutes, or until well softened.

Step 5

Season with salt and ground black pepper and ladle into warm bowls. Sprinkle with coriander, if using, to serve.