Metabolic boosting chilli and spices are combined with fibre rich beans and pulses in this spicy soup.
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