Spicy Green Lentil Soup
This soup is fantastic if you are feeling under the weather. Organic vegetables are highly recommended. You will need a large soup pot. Wash everything before chopping/peeling/dicing.

2 cloves garlic - chopped fine
1 small chili - chopped fine
1 small piece of fresh ginger - diced finely
1 leek - chopped
1 parsnip - cubed
1 turnip - cubed
1 swede - cubed
3 medium carrots - chopped
3 celery stalks - strip and cube
1/4 pumpkin - peeled and cubed
1 sweet potato - peeled and cubed
3 medium potatoes - peeled and cubed
2 fresh medium tomatoes - diced
2 cups green lentils - rinse well and drain
1 tablespoon traditional curry powder
3 tablespoons extra virgin olive oil
add sea salt and fresh cracked pepper to taste
1/4 bunch Italian parsley - chopped rough
1/4 bunch fresh coriander - chopped rough

Use a large soup pot, add the olive oil, as it warms, add the garlic, ginger, chili, leeks, fry for 2 minutes on medium heat stirring continuously to stop it from over-browning, add curry powder and fry for another minute on low heat. Add drained lentils, stir, then add all the other vegetables, stir through well then add tap water until pot is almost full. Bring to boil, and let cook for about an hour on low heat, stirring occasionally. Salt and pepper to taste, and add the fresh herbs before serving. Recommended to serve with thick sour dough bread. Will serve 6 - 8 persons. Leftover soup can be frozen for a short time, or kept in the fridge for a couple of days in a sealed container.

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