Indian-style lentil stew | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (150g), chopped finely
• 3 cloves garlic, crushed
• 1 tablespoon black mustard seeds
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon dried chilli flakes
• 1 cinnamon stick
• 1½ cups (300g) green lentils
• 2½ cups (625ml) vegetable stock
• 1 cup (250ml) canned coconut cream
• 150 grams baby spinach leaves
• ½ cup (120g) Greek-style yoghurt
• 2 tablespoons micro herbs, optional