Ingredients
1 onion diced
1 leek sliced
4 large carrots (800gm) grated
2 cloves garlic
2 teaspoons cumin
2 teaspoons grated ginger
1 teaspoon Coriander
Chilli flakes - to taste
1 cup red lentils
1 litre vegetable or chicken stock
1/4 lemon
salt and pepper
Greek yoghurt and fresh coriander to serve.
Method
Stir fry the leek, onion, garlic, ginger in coconut oil until onion is translucent. Add dry spices and heat through - stirring constantly. Add grated carrots, lentils - stir through and add stock. Stock should cover contents - so add more if necessary. Bring to boil, add 1/4 lemon and salt and pepper to taste. Simmer for 25 minutes until lentils are cooked, stirring occasionally. Take off heat and blend soup for a smooth texture (let it cool down a bit first). Stir through 1 tablespoon of Greek yoghurt and garnish with fresh coriander.