Colourful and tasty this dish is healthy!

For older kids serve as a dip with whole wheat pita wedges or naan.

**not my own photo, don't have time to upload one myself + this is what it looks like

1 1/2 cups low-sodium vegetable stock
1/4 cup red lentils, rinsed
1/2 tsp ground coriander
1/4 tsp ground turmeric
1 small potato, peeled and diced
1 carrot, peeled and diced
1/2 cup cauliflower florets

In a medium saucepan, combine stock, lentils, coriander and turmeric; bring to a boil. Cover, reduce heat and simmer for 15 minutes, until lentils are slightly tender.

Stir in potato, carrot and cauliflower; cover and simmer until vegetables and lentils are very tender, about 15 minutes. Let cool.

Puree.