Ingredients
-         1 onion, finely chopped
-         1 large clove of garlic
-         1 large carrot, finely chopped
-         Thumb-sized piece of ginger, peeled and finely chopped
-         1 tablespoon of olive oil
-         1 teaspoon of ground turmeric
-         Seeds from 10 cardamom seeds
-         1 teaspoon cumin, seeds or ground 
-         100 grams red lentils
-         800 ml vegetable stock
-         Zest and juice of 1 lemon
-         Handful of parsley, finely chopped

Directions:
Step 1
Put the onion, garlic, carrot and ginger into a saucepan. Drizzle over with oil and cook for a few minutes to soften.
Step 2
Add the turmeric, cardamom and cumin. Stir well to combine and cook gently for a few minutes more until the spices are aromatic.
Step 3
Add the lentils to the pan. Pour over the vegetable stock. Bring to the boil, then reduce to a simmer for 15 minutes until the lentils are soft and swollen but retain a little bite.
Step 4
Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks. 
Step 5
Zest the lemon straight into the pan. Squeeze the juice over the soup and stir through with a pinch of salt, chili and finely chopped herbs.
Step 6
Ladle into bowls and sprinkle over a little more lemon zest, if you like.

ENJOY!