Curried Lentil Soup

1. Saute leek, onion and carrots in butter and olive oil in a heavy-bottomed stock pot over medium heat.

2. When the onion is translucent, add garlic, ginger, cumin, turmeric, coriander and red pepper flakes and saute for one minute.

3. Add water and lentils, bring mixture to a boil, reduce heat, cover pot and simmer until lentil are tender.

4. Add zucchini, soup base and simmer for five minutes. Add lime juice add salt and pepper to taste.

Note: One vegetable bouillon cube can be substituted for the soup base or vegetable stock can replace the water and the soup base.