Jewish Cookery | Kosher Recipes | Apple, Carrot & Lentil Soup

Ingredients

• ½ teaspoon chilli flakes
• 2 teaspoons cumin seeds or adjust to taste
• 2 tablespoons olive oil
• 450g carrots, peeled and cut into small pieces
• 2 Bramley apples (approx 450g), peeled, cored and roughly chopped
• 1 celery stick, finely sliced
• 125g split red lentils
• 750ml hot vegetable stock
• 400ml coconut milk
• To serve:
• Small handful of coriander leaves