auté 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.