Chunky Red Lentil, Sweet Potato & Coconut Soup

While the sweet potato is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Zest the lemon to get a generous pinch, then slice into wedges. Rinse the red lentils.

In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. Add the red lentils, water, coconut milk and a pinch of chilli flakes (if using). Crumble in the vegetable stock cubes and stir to combine. Bring to a simmer, then cover the pan with a lid and cook until the lentils are soft, 20-22 minutes.

When the sweet potato is done, use a potato masher to roughly mash it (you can do this while it's still on the tray). Stir the mashed sweet potato and baby spinach leaves through the soup until well combined and the spinach has wilted. Add the lemon zest, a generous squeeze of lemon juice and season to taste with salt and pepper. TIP: Taste and add more lemon juice, if you prefer.

While the soup is cooking, brush a chapati wrap on both sides with olive oil. Heat a medium frying pan over a medium-high heat and add the chapati. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining chapati (see ingredients list).