|Prep Time||15 mins|
|Cook Time||30 mins|
- Toast the coriander and cumin seeds in a large saucepan over a low heat for 2-3 minutes, until they become fragrant. Remove from the pan.
- Heat the oil in the same pan and sauté the leeks and garlic for 5 minutes – adding plenty of ground black pepper.
- Stir in the toasted seeds and lentils and cook for 1 minute before pouring in the coconut milk and stock. Bring to the boil and then simmer for 25 minutes or until the lentils are tender.
- Place the soup in a blender. Blend until smooth. Serve with freshly chopped coriander and a few roasted pumpkin seeds.
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