• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato 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. • Meanwhile, finely chop onion and garlic. Rinse red lentils.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add Sri Lankan spice blend, ginger paste and half the garlic. Cook until fragrant, 1 minute.

• Add lentils, coconut milk, the water and vegetable stock powder to the saucepan. • Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, until lentils are cooked through, 20-25 minutes.

• While the soup simmers, place flatbreads on a second lined oven tray. Drizzle with olive oil, then evenly sprinkle over shredded Cheddar cheese and remaining garlic. • When the soup has 5 minutes remaining, bake flatbreads until cheese is melted and bubbling, 4-7 minutes.

• Remove saucepan from the heat, then add the honey, baby spinach leaves and roasted veggies and stir until spinach is wilted. TIP: Add another splash of water to your soup if you prefer a thinner consistency.

• Thinly slice fresh chilli (if using). • Divide Sri Lankan-spiced lentil and veggie soup between bowls. Top with Greek-style yoghurt and chilli. • Tear over coriander leaves. Serve with cheesy garlic flatbreads. Enjoy!