Creamy Red Lentil, Sweet Potato & Coconut Soup

While the sweet potato is roasting, finely chop the brown onion. Finely chop the garlic. 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. Cook the onion, 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). Add in the vegetable stock powder 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.

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

Once the sweet potato is done, roughly mash it while it's still on the tray. Stir the mashed sweet potato and baby spinach leaves through the soup until the spinach has wilted. Add the lemon zest, a generous squeeze of lemon juice and season.

TIP: Taste and add more lemon juice, if you prefer.