Ingredients (serves 4):

5 cups Vegetable Broth (divided, plus more as needed)
2 Leeks (medium, chopped)
Sea Salt & Black Pepper (to taste)
1/2 tsp Turmeric 
1/4 tsp Cumin
1/4 tsp Cilantro (ground)
1 cup Dry Red Lentils (rinsed)
2 tbsps Tomato Paste
2 tbsps Cilantro (chopped)

Directions:

1. In a large pot, heat a splash of broth over medium heat.

2. Add the leeks and season with salt and pepper. Cook for five minutes, or until
softened, stirring occasionally.

3. Stir in the turmeric, cumin, and coriander. Cook for one to two minutes until
fragrant.

4. Add the remaining vegetable broth, lentils, and tomato paste. Season with salt
and pepper.

5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for
about 15 minutes or until the lentils are tender, stirring occasionally. If the soup
becomes too thick, add more broth as needed.

6. Divide evenly between bowls and garnish with cilantro. Enjoy! 

Notes: 

Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three
months.
Serving Size: One serving is approximately 1 1/4 cups.
More Flavour: Add red bell peppers.