Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the onion, celery and parsnips into a deep casserole or large pan with the olive oil. Soften gently over a low heat for about 10 minutes, then stir in the garlic and coriander stalks, and cook for 1 minute. Stir in the spices and harissa.
Add the lentils, pour over the stock and bring to a simmer. Cover the pan and cook for 15-20 minutes or until the lentils are just tender but still retain a little bite. Halfway through cooking, add the leeks.
Remove the lid and stir through the chickpeas and kale. Simmer gently until the kale leaves are just wilted. Season well with salt, pepper and some of the lemon juice from the wedges. Roughly chop the coriander leaves and stir through. If the soup has too little liquid, top up with just-boiled water from the kettle and check again for seasoning.
Ladle the soup between bowls and eat with lots of warm flatbread and extra lemon juice, if you like.