This soup keeps perfectly and sometimes tastes better the next day. Rinse the lentils in cold water and place in a saucepan. Cover with water. Bring to the boil, reduce the heat and simmer gently ...

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Put the oil, lamb chops, onion, celery, ginger, cinnamon, turmeric, saffron with its soaking liquid, the coriander and parsley stalks, tomatoes, stock, chickpeas, lentils and 250ml of water in the ...

This easy Moroccan-style soup creates a great base ... Tip in the chickpeas or lentils and stir in the water or stock. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Add the spices and cook for a minute. Add the lentils, passata and stock and bring to a simmer. Add the potatoes and gently simmer for 25 minutes. Brush the aubergine slices with the remaining oil ...