Lentil Soup

Cut celeriac, potato and carrots in about 2 cm cubes, cut the leek into rings. Finely chop onion and garlic. In a large pot, sauté onion and garlic in canola oil until translucent. Ground cumin and coriander seeds in a mortar and sauté together with cayenne pepper, paprika, turmeric and tomato paste, for one minute.
Add vegetables. Sauté for another 1–2 minutes, and then add lentils.
Add water and salt, bring soup to a boil, and simmer for about 20 minutes until lentils and vegetables are cooked.
Salt to taste, and garnish with sprouts.

FoR 3 Servings

150 g celeriac

1 big potato (about 180 g)

220 g carrots

130 g leek

1 red onion

1 clove of garlic

1 tbsp virgin canola oil

2 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp cayenne

1/2 tsp smoked paprika powder

1/2 tsp ground turmeric

2 tbsp tomato paste

300 g puy lentils

1 1/2 l water

2 tsp salt

1 handful of radish sprouts