Hob at Medium Heat

Pot

Coconut oil

2 Table Spoons Coconut oil

Onion

1 Onion

Preparation: Chopped

Garlic Clove

1 Garlic Clove

Preparation: Minced

Ginger

1/2 Tea Spoon Ginger

Cumin (ground)

1 Tea Spoon Cumin (ground)

Turmeric

1 Tea Spoon Turmeric

Red bell pepper

1 Red bell pepper

Preparation: Chopped

Carrots

2 Carrots

Preparation: Chopped

Red lentils (split)

1/2 Cup Red lentils (split)

Stir

Broth Vegetable

3 Cups Broth Vegetable

Cover the pot

Hob at Low to Med. Heat

Instructions

Add in the lentil and stir to coat in the oil. Add in the stock and bring to the boil. Turn down the heat and simmer for 20 minutes.

Hand blender

Instructions

After the soup has been cooking for 20 minutes, turn off the heat and carefully blend it using an immersion blender. The soup should be thick, but you can add a little hot water if you want to thin it down a little.

Salt

1/4 Tea Spoon Salt

Black Pepper (ground)

1/4 Tea Spoon Black Pepper (ground)

Stir

Seeds Black Sesame

1 Table Spoon Seeds Black Sesame

Chili flakes

1 Tea Spoon Chili flakes

Parsley

2 Table Spoons Parsley

Preparation: Chopped

Instructions

Serve and sprinkle with black sesame seeds, chili flakes, and parsley or fresh basil.