| 3 tablespoons | Chopped ginger |
| 5 cloves | Chopped garlic |
| 1/2 | Chopped onion |
| 1/2 tablespoon | Mustard seeds |
| 5 | Cubed potatoes |
| 3 | Chopped carrots |
| 1 cup | Dry red lentils |
| about 1 to 2 cups | Liquid vegetable stock |
| 1/2 cup | Maple syrup |
| 2 | Peeled and chopped apples |
| 1/4 cup | Chopped cilantro |
Sauté chopped ginger, garlic, onion and mustard seeds for 3-5 minutes. Add the potatoes, carrots and lentils into the pan and sauté for another 5 minutes.
Add enough vegetable stock to cover the vegetables and simmer until soft.
Puree in a blender adding water or vegetable stock until thick and soupy.
Blend in the dry spices and sweetener.
Add apple chunks and fresh cilantro and serve.