This is one of those recipes that feeds the soul.

Prep  time 10 minutes
Cooktime 1 hour

Serves 6-8

2 tbsp olive oil

1 large onion, diced

2-3 cloves garlic, chopped

1 tbsp grated fresh ginger

2 tbsp tomato paste

1 tbsp ground cumin

2 tsp ground coriander

½ tsp each ground cinnamon, smoked paprika and turmeric

1 tsp chilli flakes

a pinch of saffron (optional)

2 carrots, peeled and grated

2 stalks celery, finely diced

250g pumpkin, grated

400g can tomatoes in juice

2 cups puy lentils, washed

9-10 cups water

1 tsp salt and ground black pepper

½ cup chopped fresh coriander or parsley

Heat oil in a medium-large saucepan and gently fry onion, garlic, ginger, tomato paste and spices until aromatic and onion has softened without browning. Add vegetables, lentils and water and simmer on lowest heat for 1 hour. Season to taste.

When ready to serve, mix in coriander or parsley. Delicious served with crusty bread topped with hummus. Soup reheats well – add coriander or parsley when serving.

For more great Annabel Langbein recipes see annabel-langbein.com