Leek and Lentil Soup, with Coriander, Cardamom and Cumin

A simple and tasty soup made in an hour. One large leek, a pinch of coriander leaf, seeds from six cardamom pods, a pinch of cumin seed, a dash of turmeric, a handful of green lentils, plus vegetable and chicken stock.

Chop the leek in half lengthways, then chop each half into small pieces, and place in a pan of boiling water along with the lentils. Cook until tender (half an hour to forty-five minutes). Mash the mixture, and add the coriander, cardamom and cumin seed, and the vegetable and chicken stock.

Blitz the soup with a hand blender for about two seconds, and then add the turmeric (adding this ingredient last means your blender will not be stained yellow!). Cook for another fifteen to twenty minutes under glass at a simmer. Ready to serve!