Scale

1 1/2 cups Yellow Lentils

3 cups vegetable or chicken broth

2 tablespoons coconut oil

1 teaspoon cumin, ground

1 teaspoon mustard seeds

1 small onion ,chopped

2 garlic cloves, chopped

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon mild curry powder

1/2 teaspoon red chilli flakes

1 1/2 cups cooked and well drained spinach

1/2 – 3/4 cup coconut milk

salt and pepper to taste

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Rinse lentils and soak for 30 minutes.
In a small saucepan over medium heat, melt coconut oil and saute onions and garlic until onion is transparent. Add mustard seeds, cook until they splutter. Add the rest of the spices, lentils and broth. Bring to a boil then turn down and simmer for about 30 or until soft and mushy.
Add your spinach and coconut milk. Stir and let cook on low for about 10minutes

4. Serve into bowls and top with a sprinkle of coriander. More salt and pepper to your liking.

You can substitute yellow peas in place on the lentils.

Add a drizzle of sour cream on top is a nice touch.

Adjust the herbs and spices to your liking.