A warmly spiced, tomato-based soup plumped up with robust legumes, this vegetarian classic may be humble, but it will surprise with its rich and deep flavour. So comforting is this North African staple that it's often the dish chosen to break fasts at sunset during Ramadan. Mop up with crusty bread and don’t be shy of adding a good squeeze of lemon to serve.
Finely chop onion. Peel and crush garlic. Peel and finely chop carrot. Finely slice parsley stems and roughly chop leaves.
Heat oil in a saucepan over medium heat. Add onion, garlic, carrot, parsley stems and ½ teaspoon salt and cook, stirring occasionally, for 10 minutes or until softened.
Add tomato paste and cook, stirring, for 2 minutes or until tomato paste is lightly caramelised.
Add turmeric, cumin and coriander blend and Not-So-Hot Harissa and cook, stirring, for 1 minute or until fragrant.
Drain chickpeas and add to saucepan with cherry tomatoes, stock cube, 1 litre (4 cups) water and red lentils. Bring to a simmer and cook, stirring occasionally, for 25 minutes or until lentils are tender and broken down and soup is thick and flavoursome.
Cut lemon into wedges. Stir most of the parsley leaves through soup and season well with salt and pepper. Scatter over remaining parsley leaves and serve with lemon wedges.