A creamy and comforting vegan soup
Heat the coconut oil in a pan and add the bay leaf.
Add the leeks, carrots, celery and ginger and sautee.
Add the garlic and stir together until all the vegetables begin to soften. Take care not to have the pan too hot or the vegetables could burn.
Stir well for 5 - 10 minutes and then add the lentils.
Pour over the vegetable stock. Cover with a lid and allow to simmer for 20 -25 minutes.
Remove the lid, stir well and simmer for a further 5 minutes.
Add the coconut milk and fresh coriander and blend with a stick blender to your desired consistency. If you prefer a thinner soup add a little more coconut milk.
Taste and season with salt and pepper.
Serve and store any leftovers in an airtight container for up to three days. You can also freeze the soup for up to one month.