Spicy Vegetable Lentil Soup

1 tablespoon olive oil

1 yellow onion, diced

2 garlic cloves, crushed

20g fresh ginger, grated (thumb-sized)

1/2 teaspoon turmeric

1/4 teaspoon cumin

2 teaspoons curry powder

1/4 teaspoon ground cardamom

1 teaspoon dried coriander leaves

2 tablespoons tomato paste

1 cup split red lentils

1 cup diced carrot

300g sweet potato, diced (about 1 cup)

6 cups vegetable stock
1 cup frozen peas, defrosted

1 1/2 cups diced fresh tomato

salt and pepper

fresh coriander leaves to garnish (optional)

1.In a large pot on high heat, add the oil and onion. Sauté for a minute or so until the onion is transparent.
2.Add the ginger and garlic and sauté until the garlic is lightly browned, making sure nothing sticks to the pot.
3.Add in the turmeric, cumin, curry powder, cardamom, coriander leaves and tomato paste. Stir for a minute or so until the spices become fragrant.
4.Add the lentils, carrot and sweet potato to the pot. Sauté for one minutes until they are coated by the spices.
5.Pour in the vegetable stock and stir around until combined. Make sure that there isn't anything sticking to the bottom of the pot.
6.Add in the peas and tomato and season with salt and pepper.
7.Stir and reduce heat to medium and allow to simmer for 20 minutes or so until it has reduced and the lentils and sweet potato are tender.
8.Serve hot with fresh coriander leaves to garnish. Enjoy!

Recipe from veggieful.com

Serving Size: makes 5 2 cup portions