PER SERVING | 206cals | PROTEIN 10g | CARBS 19g | FAT 8g | FIBRE 8g

Harissa lentil and chickpea soup with spinach

SERVES 4 | PREP 5 mins | COOK 20 mins

The lentils and chickpeas provide an excellent plant-based source of protein in this fragrant North African flavoured soup. It is enhanced by a dollop of live Greek yoghurt – add 20cals for each 15ml tablespoon of yoghurt you use.

• 2 tbsp olive or canola oil
• 1 large onion, peeled and finely chopped
• 1 heaped tbsp harissa paste (around 15g)
• 1–2 tsp ground turmeric (optional)
• 1 × 400g can chopped tomatoes
• 1× 250g sachet ready-cooked puy lentils (or 1 × 400g can lentils, drained)
• 1 × 400g can chickpeas, drained
• 150g young spinach leaves or 3 balls frozen leaf spinach
• small handful roughly chopped coriander leaves, to serve (optional)

1. 1. 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.
2. 2. Add the harissa paste and turmeric, if using, and cook for 1 minute more, stirring.
3. 3. Add the tomatoes, lentils, chickpeas and 600ml cold water. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. 4. Stir in the spinach and cook for a further 1–2 minutes, or until well softened.
5. 5. Season with salt and ground black pepper and ladle into warmed bowls. Sprinkle with coriander, if using, to serve.