| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
People
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Ingredients
- 1 tbsp Coconut Oil
- 1 Clove garlic, crushed
- 1/2 tsp cumin seeds
- 1 Celery sticks chopped
- 1 carrot diced
- 1 red onion finely chopped
- 1/2 tsp Fresh grated ginger
- 1/2 tsp Cumin Powder
- 1 Cinnamon stick
- 750 ml Vegetable stock
- 1 tbsp tomato puree
- 100 g split red lentils
- Large handful of spinach leaves
- 1 tbsp fresh chopped coriander
- Sea salt and black pepper for seasoning
Ingredients
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Instructions
- Heat the oil in a large pan and add the cumin seeds, garlic, onion, celery and carrot - saute for about 10-15 mins until soft.
- Stir in ginger, ground cumin and cinnamon stick and saute for 1 minute. Then add the vegetable stock and tomato puree. Stir in the lentil, season and bring to the boil.
- Then simmer covered for 30 minutes.
- Remove pan from the heat and stir in the spinach leaves and allow them to wilt. Serve topped with fresh chopped coriander.
