• Cooking Time: 40 minutes
• Servings: 4
• Preparation Time: 10 minutes
• 500 g carrots
• 1 brown onion, chopped
• 30 g butter
• 2 garlic cloves, crushed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• pinch of cayenne pepper
• 1.25 litres gluten free chicken/vegetable stock
• 50 g green lentils
• 2 teaspoons lemon
• chopped parsley to serve

1. Grate the carrot. Fry onion in butter for 3 minutes. Add garlic, turmeric, ginger, cinnamon, paprika, cumin, cayenne pepper and carrot and cook for a few seconds. Add stock.
2. Bring to the boil, cover and simmer for 15 minutes. Add lentils and cover and simmer for 20 minutes. Add lemon juice and service hot, topped with a little chopped parsley

This is a recent experiment which i have modified a bit as I don't do things like grate onion. It looks a bit odd with the grated carrot, however i really liked it.