Moroccan-Style Carrot Soup

Ingredients

• 100g red split lentils, rinsed
• 500g carrots, scrubbed and trimmed (e.g. Chantenay or baby carrots)
• 1½ tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 large leek, trimmed and finely sliced
• 2 tbsp Shemin’s Ras El Hanout
• 1 litre vegetable stock
• ¼ tsp Shemin’s Cumin Powder
• ½ tsp maple syrup
• 1 unwaxed lemon (zest and juice)
• 4–6 tbsp non-dairy or natural yoghurt
• Fresh coriander leaves and a pinch of za’atar, to serve