Inspired by the Happy Pears harira soup, I think this dish is actually more of a rocking dinner. It is so hearty and meaty (without the meat) it is particularly suited to the colder months but good as a healthy lunch when the sun is up too. It is loaded with fiber and protein to keep you feeling full until your next meal.

I like to serve this with some baked naan bread or wholemeal pittas and some sliced avocado on the side.

The Start

• 1 -2 onions
• 5 cloves of garlic
• 5 carrots
• 2 tablespoons oil
• 2 teaspoons salt

Peel and finely dice the onion and garlic. Finely slice the carrots. Pour the oil into a large family-size pan and place on medium heat. Add the onion, garlic, carrots, and salt and stir. Cover with a lid, then turn the heat to low and cook gently for 15 minutes, stirring occasionally, until the onions are soft and translucent.

The Middle

• 1 x 400g tin of organic chickpeas (Bunalun brand rocks!)
• 200g lentils (any colour) or sometimes I use yellow split peas for a crunchier bite
• 100g brown basmati rice
• 1 x 400g tin of chopped tomatoes
• 1 teaspoon lemon zest
• Juice of 1 a lemon

Drain and rinse the chickpeas and add to the pan with the lentils, rice, tomatoes, lemon zest and lemon juice.

The Finish

• 1⁄2 teaspoon ground cinnamon
• 2 teaspoons paprika
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon chilli powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon freshly ground black pepper
• 1.75 litres vegetable stock or water
• A good handful of chopped coriander

Add all the spices and pour in the stock/water, turn the heat to high, bring to the boil, stirring a few times, then reduce the heat to a simmer for 25-30 minutes.

Taste to make sure the lentils and rice are properly cooked. If they are not, let the soup simmer for a bit longer until they are done.