Lentil, Carrot and Cumin Soup


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.


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.