1 LARGE ONION, FINELY CHOPPED
200 GR LENTILS
2 CELERY STALKS
2 CLOVES OF GARLIC, CRUSHED
2 CARROTS, CUT INTO SMALL CHUNKS
3 SWEET POTATOES, CUT INTO SMALL CHUNKS
2 TSP GROUND CUMIN
2 TSP PAPRIKA
1 TSP GROUND CORIANDER
1 TSP GROUND TURMERIC
1 TSP GROUND CINNAMON
1 TSP OF TOMATO PUREE
800ML VEGETABLE STOCK
PREP TIME: 20MINS
COOK TIME: APPROX 40MINS
Start by placing lentils in a bowl and cover with water to soak for 20 minutes.
While the lentils are soaking prepare all your vegetables.
Heat the coconut oil in a large pan and then add all the vegetables. Soften for 5 minutes and then add all the spices and tomato puree.
Give everything a good stir and leave while you drain the lentils.
Add the lentils and stock to the mix in the pan.
Bring to the boil and leave to simmer for 25-30 minutes or until the lentils and vegetables are cooked.
Remove half of the soup to a blender and blend until smooth.
Return the blended soup to the pan and stir everything together.
Sprinkle with the coriander leaves and serve.