This is my go-to staple for winter warming nights. Super easy, just remember to soak the lentils the night before. This is a warming and cleansing meal that will fill you with nourishing goodness - All delicious, all vegan - good for you - good for the earth. May all beings be blessed. Feel free to add more SPICE if you wish.

1 cup of dried brown lentils (soaked overnight), drain and then cook for 15-20mins (OR use 2 cans of brown lentils for the fast and easy way)

100mls coconut milk or coconut cream

1 can chopped tomatoes or one and half cups of pasatta

1 onion, finely chopped

2 cloves of garlic, crushed or finely chopped

2 cm knob of ginger root, grated (also add fresh turmeric root if you have it sooooo good for you

2 teaspoons curry powder

2 teaspoons turmeric powder

2 teaspoons cumin powder

2 teaspoons coriander powder

1 1/2 teaspoons of mustard seeds

1/4 teaspoon himalayan or natural sea salt

COOK IT UP:

Cook the onions in a little coconut oil until softened. Add the garlic and ginger (and turmeric root if using) and cook for a further 2 minutes. Add the spices and cook for another minute to combine. Keep stirring so the spices don’t burn. Add the coconut cream and the tomatoes and bring to the boil. Reduce to a simmer, add the lentils and cook for a further 5 minutes.

Garnish with fresh coriander and activated and toasted seeds

Serve with rice or quinoa or some delicious naan bread or poppadoms.

YUM!!