This is a hearty tomato-lentil based Moroccan-inspired soup with chickpeas, fresh herbs, and flavorful spices. Wonderful comfort food all done in one pot for any time of the year.

Preparation time: 20 minutes (+ 30 minutes simmering)

How to do it:

1 onion, chopped

2 medium carrots, cut into small chunks

4 garlic cloves, minced

½ teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon paprika powder

½ teaspoon cinnamon

½ teaspoon dried red chili flakes

Salt to taste

1 bunch coriander or parsley (or both!), chopped

1 (15 oz/400g) can tomatoes, crushed

2 tablespoons tomato puree

1 cup (200g) green dried brown lentils

6 cups (1 ½ liter) veggie stock

1 cup (200 g) dried chickpeas, soaked overnight and cooked or 1 (15 oz/400 g) can chickpeas, drained

1 cup (120 g) white flour

½ cup (70 g) Vermicelli noodles

1 lemon, juiced

How to do it:

Heat the oil in a large skillet over medium heat and sauté the onion until golden, add carrots and cook for another 3 minutes.

Add the turmeric, cumin, paprika, cinnamon, chili flakes, 1 teaspoon salt, tomatoes, tomato paste and veggie stock and bring to a boil.

Add the lentils and the soaked (drained) chickpeas to the pot. Simmer uncovered for about 20 minutes (until lentils are soft but still intact).

Whisk the flour and lemon juice into 1 cup (200ml) of water. Stir into the soup. Add the herbs (keeping a bit for decoration) and vermicelli and let simmer for another 10 minutes.

Serve warm and sprinkle with the remaining herbs.

Enjoy!