This soup is gluten, wheat and dairy free. 

50g (2oz) red split lentils

2 medium carrots

1 stick of celery

50g (2oz) chopped onion

2 teaspoons of vegetable stock powder

quarter of a teaspoon of turmeric

1 teaspoon of Coriander leaf

1 teaspoon of ground cumin

1 pint (568ml) of cold water

salt and pepper

1. Chop all the vegetables finely.

2. Weigh out the lentils.

3. Add all the ingredients to a medium sized saucepan.

4. Bring to the boil.

5. Cover and simmer for 30mins.

6. Puree with the blender and serve.