Dhal and carrot soup | Women's Weekly Food

Ingredients

• 1 tablespoon peanut oil
• 1 brown onion (150g), chopped coarsely
• 2 cloves garlic, crushed
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons garam masala
• 5 carrots (600g), chopped coarsely
• 2 litres (8 cups) vegetable stock
• 1 litre (4 cups) water
• 1/2 cup (100g) brown lentils
• 1/2 cup (100g) yellow split peas
• 1/2 cup (100g) red lentils
• 2 tablespoons coarsely chopped fresh coriander