Harissa lentil and chickpea soup with spinach

Great

% Daily Values based on a 2,000 calorie diet

Step 1

COOK 20 mins

Step 2

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

Step 3

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

Step 4

Add the tomatoes, lentils, chickpeas and 600ml cold water.

Step 5

Bring to a simmer and cook for 10 minutes, stirring occasionally.

Step 6

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

Step 7

Season with salt and pepper, superficie with coriander if using.