-
Heat oil on a low heat in a large saucepan and add onion. Cook slowly for 10 minutes or until softened and translucent adding in the carrots, celery, garlic, ginger and coriander stalks until soft, for an extra 6 minutes
-
Add harissa, tomato paste, cumin, coriander and paprika and cook until fragrant, or about 3 minutes.
-
Add thyme, canned tomatoes, honey, lentils and stock and bring to a boil. Simmer for about 25 minutes, then add chickpeas and continue simmering for a further 10-15 minutes or until lentils are soft (tender, but still firm to the bite).
-
Season soup to taste with salt and pepper.
-
Garnish with coriander, parsley and natural yoghurt.