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.