Dahl Soup (Lentil Soup with lemon and turmeric)

Heat the oil in a large saucepan or casserole dish. Peel and finely chop the onion and carrot, and fry gently for 2-3 until starting to soften.
Peel the ginger (a teaspoon is surprisingly handy for this job, give it a try!), then finely chop and add to the pan.
Peel and crush the garlic clove and add to the pan along with the turmeric. Peel and finely chop the potato and add to the pan.
Rinse the red lentils in a sieve, then add to the pan followed by the stock.
Bring the soup to the boil and cook for 20-25 minutes until the lentils are soft.
Add the spinach/kale (removing any large stalks), and cook for a further minute.
Stir through the dairy-free milk and the juice of the lemon. Taste and season well with salt and black pepper as required, then serve.