Recipe & Photo Credit: Rebel Recipes
1 large onion chopped roughly
2 tbsp olive oil
3 garlic cloves sliced
2 celery sticks chopped into small dice
2 carrots chopped into small dice
1 tsp cumin seeds
1/2 tsp cinnamon
1/2 tsp turmeric
1 tsp smoked paprika
1/2 tsp chilli flakes – optional
5 tomatoes roughly sliced
1 litre veg stock
200g red split lentils washed
2 tbsp rose harissa or 1 tbsp harissa
1 can chickpeas drained
3 handfuls coriander chopped roughly
1 tsp sea salt
Juice 1 lemon
1 tbsp tahini
3 – 4 tbsp water
1/2 sea salt
Twist black pepper
1. In a large pan add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning.
2. Add in the garlic, celery and carrot. salt, Stir to combine and cook for a 2-3 minutes or so. Add the spices and stir until the veg is coated.
3. Now add the chopped tomatoes, allow them to soften a little. Next add the stock, lentils and harisa. Simmer for 10 minutes covered then remove the lid and simmer for a further 10 minutes. Add the chickpeas and coriander, stir to combine.
4. Season well.
To make the tahini dressing; Add all the ingredients to a mini chopper and blitz until creamy.
To serve; Drizzle with tahini dressing, coriander and chilli flakes.