1.5 tsp cumin seeds
1.5 tsp coriander seeds
2tbsp coconoil
900ml vegetable stock
1 red onion, diced
1 clove garlic, crushed
1 leek, diced
2 carrots, diced
175g red lentils
200ml coconut milk
Himalayan salt and freshly ground black pepper
Handful of coriander leaves, roughly chopped
Toast cumin and coriander seeds in a dry pan.
Grind spices to a fine powder.
Heat oil and add onion, leek, garlic and carrots.
Cook for 5 minutes, then stir in ground spices.
Stir in lentils, then add stock and coconut milk.
Season, bring to boil then simmer for 10 – 15 minutes.
Just before serving, stir in the coriander leaves.
