• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• While the veggies are roasting, finely chop garlic. • Heat a large frying pan over medium-high heat. • Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Rinse red lentils.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Cook garlic and chermoula spice blend, stirring, until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, coconut milk, vegetable stock powder, the water, red lentils and the brown sugar. • Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 20-22 minutes.

• When the soup has 5 minutes remaining, return the frying pan to medium-high heat. • Drizzle (or brush) each flatbread with olive oil. Cook flatbreads in pan until golden and warmed through, 1-2 minutes each side.

• Remove saucepan from heat, add the roasted veggies and baby leaves. Stir until wilted and season to taste. TIP: Add an extra dash of water to your soup if you prefer a thinner consistency.

• Divide Middle Eastern coconut lentil and veggie soup between bowls. • Sprinkle with toasted almonds. Serve with flatbreads. Enjoy!