Red lentil, chickpea and tomato soup with herbs and chilli

A really delicious soup that we often have on meat free Monday. Filling in itself we do always serve with some bread. The last one I made we had a dollop of sour cream, parmesan and toasted mixed seeds on top. Yum!

Olive oil

1 large onion

2 cloves garlic finely chopped

1 tsp ground cumin

2 tsp smoked paprika

1 1/2 tbsp choppe thyme

2 tsp finely chopped rosemary leaves

1 1/2 cups split red lentils

1 x 400g can chopped tomatoes

1 tbsp tomato paste

1/4 tsp chilli flakes

1 1/2 ltrs salt reduced veggie stock (or chicken if you're not too bothered)

1 - 2 cups water

1 x 400g can chickpeas, rinsed and drained

Juice of 1/2 a lemon (or more to taste)

200g bag baby spinach

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Heat a good drizzle of olive oil in a large pot on a medium heat. Cook onion and garlic, with a good pinch of salt for 4-5 mins until onion is solft.

Add cumin, paprika, thyme and rosemary and continue cooking for 1 more minute being careful not to burn the spices and herbs.

Add lentils, canned tomatoes, tomato paste, chilli flakes, stock and water. Cover partially and bring to a simmer. Simmer for about 20 mins, stirring every now and again until lentils are tender.

Add chickpeas and season with lemon juice, salt and pepper. Continue cooking for 10 more minutes.

Just before the end of cooking time, add the baby spinach and stir into the soup.

Ladle into bowls and top with chopped parsley, a dollop of sour cream and a sprinkle of parmesan.

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We have done a non-veggie version of this where we've put some gently fried pieces of chorizo on the top. I have to say it was delicious! Not for meat-free Monday.