For the soup:

• Chop onion, fry on medium heat with coconut/ olive oil until translucent

• Add cumin, cinnamon, fenugreek and nigella seeds. 
Grate ginger, garlic, and turmeric (if using fresh). Add these to the pan, along with the lentils and stir for 1 minute, then add the boiled water, and veg stock

• Allow to come to boil, then turn down to simmer for 15- 20 mins

• At this point, take out half the soup and blend or mash until smooth

• Return to the pan and add the greens, chopped tomatoes, and chickpeas

• Cook for further 7 minutes, then remove from heat

• Stir in coriander, squeeze over with lemon or lime and swirl in a spoon of yoghurt (if you fancy it)

• Season with salt and pepper and enjoy

For the samosas:

• Preheat oven to 180 Deg C

• Chop and fry the onion with spices and sweet potato

• Add the peas

• Cut filo sheets in half, or thirds lengthwise

• Brush with oil on both sides of pastry

• In top corner, add 1 tbsp filling

• fold over the open edge of the pastry to create a samosa shape

• Sprinke with nigella seeds and place on baking tray

• cook for 20 mins, or until lightly toasted