Moroccan harira

• rapeseed oil↗1-2 tbsp tbsp
• large onions↗2

  finely chopped

• garlic cloves↗4

  chopped

• turmeric↗2 tsp tsp
• cumin↗2 tsp tsp
• cinnamon↗½ tsp tsp
• red chillies↗2

  deseeded and sliced

• carton passata↗500g g
• reduced-salt vegetable bouillon↗1.7l l
• green lentils↗175dried

  dried

• carrots↗2

  chopped into small pieces

• sweet potato↗1

  peeled and diced

• celery sticks↗5

  chopped into small pieces

• coriander⅔ small pack

  few sprigs reserved, the rest chopped

• lemon↗1

  cut into 4 wedges, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick sauté pan over a medium heat and fry the onions and garlic until starting to soften. Tip in the spices and chilli, stir briefly, then pour in the passata and stock. Add the lentils, carrots, sweet potato and celery, and bring to the boil.

2. 2

   Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.