Directions

1. Heat a large soup pan over medium heat and add 1 tablespoon of olive oil (alternatively, substitute the oil with some water). Add in onions and sauté for 5 minutes until lightly browned on the edges.

2. Add in the remaining vegetables and the lentils, turmeric, cumin, ground coriander, salt and pepper, and grated ginger. Sauté for 1 minute and then pour in the vegetable stock.

3. Bring the soup to a boil then reduce the heat to a simmer. Simmer the soup uncovered for 18-20 minutes or until the vegetables have softened.

4. If the soup is too thick, add in a bit of vegetable stock or water to loosen it. Serve with a sprinkle of freshly chopped coriander.