100g red lentils
1 heaped tsp turmeric
1 tbsp ginger
2 garlic cloves
1l vegetable stock
400ml can coconut milk
2 handfuls spinach
Put the lentils, turmeric, ginger & garlic into a large pan with the stock. Simmer for 15 minutes.
Add the coconut milk and sliced leeks. Stir and cook for a further 10 minutes.
Just before serving add the spinach to wilt. Serve & squeeze lime wedge over to taste.
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