Serves 4

Cal per serving: 318

Gluten free: Vegetarian: Dairy Free

1 onion, chopped

4 garlic cloves, minced

2 tablespoons fresh ginger root, grated

1 tablespoon ground cumin

1 tablespoon ground coriander (cilantro)

1 tablespoon ground turmeric

1 teaspoon chilli flakes

1 teaspoon ground cardamom 1 teaspoon fennel seeds

Salt and pepper to taste

2 cups yellow split lentils, soaked

800g tinned diced tomatoes

3 cups vegetable stock

1 cup baby spinach

1⁄2 bunch coriander, chopped

4 tablespoons coconut yoghurt

Steamed quinoa and leafy greens to serve

Fry onion until soft, add garlic, ginger and spices and cook until fragrant.

Add lentils, tomatoes and stock and cook until tender.Add baby spinach, coriander and coconut yoghurt.

Serve with steamed quinoa and leafy greens.