Warming Red Lentil, Potato And Carrot Stew With Fresh Herbs – Kitchen Julie

Ingredients

• 1 cup (about 200g) of red lentils
• 350 g of potatoes
• 2-3 carrots
• 2-3 shallots
• 5 garlic cloves
• 2 tbsp of extra virgin olive oil
• 1l or more vegetable broth
• a generous pinch of coriander seeds
• 1/2 tsp of ground cumin
• 1/4 tsp of ground ginger
• sea salt to tase
• a handful of fresh dill, fresh parsley and spring onions
• a couple of slices of pickled jalapenos
• sour cream or yoghurt to serve