4 cups vegetable stock
1 carrot, diced
2 red potatoes, diced
1 onion, chopped
½ cup peppadew peppers
1 tablespoon fresh ginger juice
½ teaspoon turmeric
1 clove garlic, chopped
½ lemon, zest and juice
1 cup French green lentils, soaked overnight, drained
1 teaspoon sea salt
1/8 teaspoon black pepper
- Bring stock to a boil in a large soup pot and add the carrots and potatoes. Reduce heat and simmer until tender. Remove carrots and potatoes from pot using a slotted spoon and set aside.
- Add lentils, peppadew peppers, onions, ginger juice, garlic, and turmeric. Bring to a boil, reduce heat, and cook until lentils are tender about 30 minutes.
- Puree using an immersion blender until smooth. Stir in the potatoes, carrots, lemon juice and zest, salt and pepper. Thin with a little additional stock if soup is too thick and heat through.