Ingredients

• 2 tablespoons virgin olive oil
• 1 onion
• 2 large garlic cloves
• 1/2 leek
• 1 small carrot
• 400 g potatoes
• 1/2 cup red lentils
• 500 ml vegetable stock
• Spices: 1/2 teaspoon cumin seeds or cumin, 1/2 teaspoon coriander seeds, 1 teaspoon ground turmeric, 1/2 teaspoon sweet paprika powder, pinch of hot, 1 bay leaf and 1 allspice
• 1/2 cup coconut milk (or regular cow's milk)
• cilantro or parsley

Preparation

1. In a pot with oil, soften the diced onion, then add the diced garlic cloves and then the leek cut into small pieces (white part).
2. Add cumin seeds or cumin and coriander seeds (you can crush them slightly beforehand on a board or in a mortar). Fry over moderate heat for about 2 minutes, stirring frequently.
3. Add the peeled and grated carrot, peeled and diced potatoes, and add the dry lentils. Season with salt and freshly ground pepper, add turmeric, paprika powder, bay leaf and allspice.
4. Mix, pour with hot stock, cover and cook for about 15 minutes until ingredients are very soft. At the end add milk and heat.
5. Mash with a potato ricer leaving small pieces of ingredients. You can also use a blender and blend the soup in 2-3 places. Serve with cilantro or parsley, oil, and spices.