Moroccan harira

Heat a stock pot over medium and add 45 ml extra virgin olive oil.

Finely chop one medium onion, roughly chop four large cloves of garlic, thinly slice two celery sticks and cut one peeled carrot into small bite-sized pieces.

Add the chopped vegetables to the pot and mix continuously so they are coated in the oil and saute evenly, about 5 minutes until lightly sauteed.

Add 2.5 g sweet smoked paprika, 2 g ground cumin, 1.5 g ground turmeric, 1 g ground ginger, half a gram of ground cinnamon and half a gram of crushed red pepper flakes and mix quickly to make them fragrant.

Add a 425 g can of diced tomatoes, turn the heat to high, mix and simmer about 5 minutes until the juices reduce slightly.

Rinse 180 g of dried green lentils in a fine sieve, and drain and rinse the can of chickpeas in a colander.

Add the rinsed lentils and chickpeas and 1200 ml of vegetable broth, mix gently and bring to a boil.

Rinse 50 g of long grain rice in a fine sieve about a minute until the water runs clean.

Once the broth boils, add the rice, mix gently, put the lid on and lower to a low heat.

Simmer about 20 minutes until the lentils and rice are just cooked through, checking the package instructions for the lentils and adding more liquid if they need longer.

Season with sea salt and freshly cracked black pepper, squeeze in 15 ml of fresh lemon juice and mix.

Take the pot off the heat, transfer to shallow bowls and garnish with chopped cilantro.