Chermoula Coconut Lentil & Veggie Soup

• While the veggies are roasting, finely chop garlic.
• Rinse red lentils. 
• Thinly slice fresh chilli (if using). 
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. 

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and chermoula spice blend, stirring until fragrant, 1 minute.
• Add diced tomatoes with garlic & onion, coconut milk, vegetable stock powder, the water, red lentils and brown sugar.
• Bring to the boil, then reduce heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 20-22 minutes.

• When the soup has 5 minutes remaining, return the frying pan to medium-high heat.
• Drizzle (or brush) each flatbread with olive oil. Cook flatbreads in pan until golden and warmed through, 1-2 minutes each side. 

• Remove saucepan from heat, then add the roasted veggies and salad leaves. Stir until wilted and season to taste.

TIP: Add an extra dash of water to your soup if you prefer a thinner consistency