We’re still day dreaming about the amazing day shooting with Jasmine, what an amazing person to be around. Her new book is a really amazing insight into Ayurvedic philosophy and how you can work with your food to be healthier and happier! This hotpot was delicious and we loved it even more because of how quick it can be made.

INGREDIENTS

  • 1 thumb sized piece of ginger
  • 1 clove of garlic
  • 1/2 a small onion
  • 250g soaked whole lentils
  • 1 tin coconut milk
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1 handful coriander
  • 200ml water
  • 100g baby spinach
  • juice of 1/2 a lime
  • chilli flakes to garnish

INSTRUCTIONS

  • Finely chop your veg
  • Add the onion, garlic and ginger to a pot on a low heat to medium and keep them moving
  • Add the coconut milk along with the spices and lentils
  • Chop in the coriander stalks and water and cover with a lid
  • Leave to simmer for about an hour
  • Stir in the baby spinach along with the coriander leaves
  • Garnish with the lime juice and chilli flakes
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