CategoryDifficultyBeginner

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!

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 1 thumb sized piece of ginger
 1 clove of garlic
 ½ a small onion
 250 g soaked whole lentils
 1 tin of coconut milk
 1 tsp ground coriander
 1 tsp ground cumin
 ½ tsp salt
 1 handful of coriander
 200 ml water
 100 g baby spinach
 ½ lime juiced
 chilli flakes to garnish

1

Finely chop your veg

2

Add the onion, garlic and ginger to a pot on a low heat to medium and keep them moving

3

Add the coconut milk along with the spices and lentils

4

Chop in the coriander stalks and water and cover with a lid

5

Leave to simmer for about an hour

6

Stir in the baby spinach along with the coriander leaves

7

Garnish with the lime juice and chilli flakes

Ingredients

 1 thumb sized piece of ginger
 1 clove of garlic
 ½ a small onion
 250 g soaked whole lentils
 1 tin of coconut milk
 1 tsp ground coriander
 1 tsp ground cumin
 ½ tsp salt
 1 handful of coriander
 200 ml water
 100 g baby spinach
 ½ lime juiced
 chilli flakes to garnish

Directions

1

Finely chop your veg

2

Add the onion, garlic and ginger to a pot on a low heat to medium and keep them moving

3

Add the coconut milk along with the spices and lentils

4

Chop in the coriander stalks and water and cover with a lid

5

Leave to simmer for about an hour

6

Stir in the baby spinach along with the coriander leaves

7

Garnish with the lime juice and chilli flakes

Coconut Lentil Hotpot

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