Metabolic boosting chilli and spices are combined with fibre rich beans and pulses in this spicy soup.
I make this soup every few weeks and still love every mouthful of every single bowlful! As it's rich in protein and fibre it will fill you up and sustain you, ensuring you have a gorgeously level energy & mood. It's also packed with anti-inflammatory ingredients such as beans and pulses, ginger, garlic and turmeric to help keep you well.
Super nourishing and a joy to eat!

Ingredients
Directions
Heat 2 tbsp olive oil in a large pan. Add onion and cook for 5 minutes until soft.
Add carrot and leeks and continue to cook for 5 minutes stirring occasionally
Add the garlic, ginger, turmeric and harissa paste and cook for 1 minute.
Tip the lentils into the pan and stir to coat.
Pour over the vegetable stock and tinned tomatoes, bring to the boil and simmer vigorously for 10 minutes.
Add the chickpeas and simmer for a further 20 minutes until lentils are soft and cooked
Add coriander, mint and season before serving
Ingredients
Directions
Heat 2 tbsp olive oil in a large pan. Add onion and cook for 5 minutes until soft.
Add carrot and leeks and continue to cook for 5 minutes stirring occasionally
Add the garlic, ginger, turmeric and harissa paste and cook for 1 minute.
Tip the lentils into the pan and stir to coat.
Pour over the vegetable stock and tinned tomatoes, bring to the boil and simmer vigorously for 10 minutes.
Add the chickpeas and simmer for a further 20 minutes until lentils are soft and cooked
Add coriander, mint and season before serving