Coconut Oil

Coconut Ghee

Red Split Lentils

Organic Coconut Cream

San Elk Vegetable Stock Ground

Chicken Bone Broth Powder

Organic Cumin Powder

Organic Turmeric Powder

Ginger Powder

Coriander Powder

Chili Flakes

(IN-STORE ONLY)

Ingredients

Instructions

1. Heat the ghee or oil in a large saucepan.
2. Add the onion and sauté until soft. 
3. Add the garlic and chopped coriander stalks only and cook for approx 1 min before adding the cumin, turmeric, ginger, ground coriander, curry leaves and chilli flakes.
4. Cook and stir through for a further minute, then add lentils and cook for another minute.
5. Add the coconut cream and the vegetable stock and bring to the boil.
6. Reduce heat and leave to simmer for approx 10 mins.
7. Stir in the spinach and kale and leave to simmer for approx 40 mins, stirring occasionally to prevent the lentils from sticking adding more hot water if needed.
8. Stir in the moringa powder 5 mins before the end of cooking time as well as salt and pepper to taste.
9. Once the lentils are soft and have a nice creamy consistency, remove from the heat and stir through the coriander leaves, leaving a few for garnish. Serve hot!