Serves 4 hungry souls, 6 normal people
Ingredients:
2 cups dry red lentils, thoroughly rinsed
1 medium sweet potato, diced
2 large carrots, diced
1 medium red onion, diced
4 garlic cloves, minced
1 cup baby spinach leaves, roughly torn
2 tsp ground cumin
1 tsp fennel seeds
3 tsp curry powder
1/2 tsp coriander powder
1/2 tsp tumeric powder
1/2 tsp cinnamon
2 tbs dried chillies, chopped
1 tsp himalayan salt
4 cups of water
Place your cumin, fennel seeds, curry powder, cinnamon, tumeric and coriander in a large dry saucepan. Heat over a medium heat stirring constantly until the colour becomes slightly darker, be careful not to burn them. Add a splash of water and mix the red lentils in until well combined with the spices. Add the sweet potato, carrots, onion, chilli and water. Mix well, bring to the boil, stir, reduce the heat and cover. Simmer for 20 minutes. Once the sweet potato and lentils are soft, mix in the salt and stir through the baby spinach. Let sit for a moment until the spinach has wilted then serve.