Spiced Lentil & Roast Veggie Soup

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add Sri Lankan spice blend, ginger paste and half the garlic. Cook until fragrant, 1 minute.

• Add red lentils, coconut milk, the water and vegetable stock powder to the saucepan. • Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, until lentils are cooked through, 20-25 minutes.

• While the soup is simmering, place flatbreads on a second lined oven tray. Drizzle with olive oil, then evenly sprinkle over shredded Cheddar cheese and remaining garlic. • When the soup has 5 minutes remaining, bake flatbreads until cheese is melted and bubbling, 4-7 minutes.

• Remove saucepan from the heat, then add the honey, baby leaves and roasted veggies and stir until wilted.

TIP: Add another splash of water to your soup if you prefer a thinner consistency.