Shorbet Adas (Spiced Red Lentil Soup)

Finely chop onion. Crush garlic. Peel and coarsely grate carrot and potato on a box grater.

Heat oil in a saucepan over medium heat. Add onion and cook, stirring occasionally, for 3–4 minutes or until onion is softened. Add garlic, most of the chilli flakes (reserving some to serve) and cumin and coriander blend and stir for 30 seconds or until fragrant.

Add tomato paste, carrot, potato and lentils to pan and stir to combine.

Add stock cube and 750ml (3 cups) water and bring to the boil. Reduce heat to medium-low and simmer for 20 minutes or until lentils are completely tender.

Heat frypan over medium heat and cook roti, one at a time, for 1–2 minutes each side or until warmed through.

Using a stick blender, partially blend soup, leaving it a little textured. Season with salt and pepper to taste. Roughly chop coriander. Divide soup between bowls and top with coriander and reserved chilli flakes, if desired. Serve with roti.