30 ml   olive oil
1          onion, chopped
1          stick celery, chopped
4          carrots, chopped
1          potato, peeled and chopped
5 ml     ground cumin
5 ml     ground coriander
2 ml     chilli flakes
2          cloves garlic, crushed
10 ml   grated fresh ginger
1,5 l     vegetable or chicken stock
150 ml split red lentils
40 ml   honey
100 ml fresh coriander
125 ml cream or coconut cream plus extra for serving
sea salt and ground pepper

250 ml             walnuts
100 ml             pumpkin seeds
10 ml               cumin seeds
10 ml               coriander seeds

5 ml                 fennel seeds
5 ml                 freshly ground black pepper
2 ml                 chilli flakes
5 ml                 flaky sea salt
100 ml             toasted sesame seeds 
60 ml               black sesame seeds

10 ml               castor sugar


  • Heat the oil in a large saucepan over a medium-low heat and add the onion, celery and carrots. Cover and cook for 10 minutes then add the potatoes, spices, garlic, ginger and the stock. 
    Season with salt and pepper then bring to the boil. Reduce the heat and simmer for 10 minutes.
    Add the lentils and 2 tablespoons of the honey and simmer for a further 25 minutes. 
  • Add the fresh coriander and blitz with a stick blender or in a food processor until smooth then stir in the cream or coconut cream. If you prefer a thinner consistency, just add a little more stock or water. 
  • TO SERVE:Ladle into bowls and top with a swirl of cream or coconut cream, a drizzle of honey and sprinkling of dukkah. 


  • Preheat oven to 180°C
  • Place nuts, pumpkin seeds, on a tray and roast for a few minutes
  • Dry fry the cumin, coriander, fennel and pepper until fragrant
  • Grind the nuts and seeds and spices in a food processor (can still be a bit chunky)
  • Add the sesame seeds and sugar



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