Creamy Red Lentil, Sweet Potato & Coconut Soup

While the veggies are roasting, finely chop the brown onion and 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, mild North Indian spice blend and Mumbai spice blend and stir until fragrant, 1 minute. Add the red lentils, water, coconut milk, vegetable stock powder, and a pinch of chilli flakes (if using) and stir to combine. Bring to a simmer, then cover the pan with a lid and cook, stirring the lentils occasionally, until the lentils are soft, 20-22 minutes.

While still on the oven tray, roughly mash the roasted veggies. Add the mashed veggies and baby spinach leaves to the soup, stirring, until well combined and the spinach is wilted. Add the lemon zest and a generous squeeze of lemon juice. Season. TIP: Taste and add more lemon juice, if you prefer.

Brush a mini flour tortilla on both sides with olive oil. Heat a medium frying pan over a medium-high heat and cook the tortilla until golden, 1 minute each side. Transfer to a plate and repeat with the remaining tortillas (see ingredients).