This Moroccan Lentil and Aubergine Soup is a current favourite: mildly spicy, incredibly fragrant, and singing with coriander and parsley.
1 onion, finely chopped
2 cloves garlic, minced
2cm piece ginger, grated
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp allspice
1 aubergine, small dice
800ml vegetable stock
1 x 400g can chopped tomatoes
1 tsp suitable-for-vegans brown sugar
1 red chilli, halved lengthways and de-seeded
100g red lentils, rinsed and picked over
Suitable-for-vegans plain yoghurt (I used soy)
Coriander and parsley, minced
Salt and freshly ground black pepper
1. Heat a deep skillet over a medium low heat. Spray with a little cooking spray, and sauté the onions until they start to soften. Add the garlic, ginger, and spices for about 30 seconds. Stir in the aubergine, stock, tomatoes, and mix through the brown sugar. Add the red chilli, and sprinkle the lentils over the top, mixing in very gently.
2. Cover and simmer 20 minutes, or until the aubergine is soft.
3. Top with suitable-for-vegans plain yoghurt, minced herbs, a shake or two of paprika, and salt and freshly ground black pepper. If you find coriander soapy, remove as much of the stem as possible from the leaf, and discard the stem before mincing the leaf.