Creamy Red Lentil, Halloumi, Kūmara & Coconut Soup

• While the veggies are roasting, thinly slice onion (see ingredients). Finely chop garlic. Zest lemon to get a generous pinch, then slice into wedges. Rinse half the red lentils. • Cut halloumi into bite-sized chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook halloumi with onion, tossing occasionally, until golden brown, 2-4 minutes. • Add mild North Indian spice blend, tomato paste and 1/2 the garlic and stir until fragrant, 1 minute. • Add red lentils, the water, coconut milk and vegetable stock powder and stir to combine. • Bring to a simmer, then cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes.

• When the soup has 10 minutes remaining, combine the remaining garlic, a generous drizzle of olive oil and a pinch of salt and pepper in a small bowl. • Slice mini flour tortillas (see ingredients) into 3cm strips. • Place tortilla strips in a single layer on the lined oven tray and drizzle or brush with the garlic oil. Bake until golden, 8-10 minutes. TIP: Use two oven trays if your tortilla don’t fit in a single layer

• Add the roasted veggies to the soup, stirring, until well combined. • Add lemon zest and a generous squeeze of lemon juice. Season to taste.