Creamy Red Lentil, Pumpkin & 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 red lentils.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 3-4 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.