JVS - Jewish, Vegan, Sustainable

Ingredients

• 2 onions, chopped
• 3 garlic cloves, sliced
• a thumb-sized piece of ginger, peeled and grated
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1⁄2 tsp dried chilli flakes
• 4–5 curry leaves
• 250 g red split lentils, rinsed and drained
• 400 g can of chopped tomatoes
• 400g can of chickpeas, rinsed and drained
• 100 g spinach, or kale with tough stalks removed
• juice of 1 ⁄ 2 lemon
• 2–3 tbsp coconut yoghurt or coconut cream
• optional fresh coriander leaves
• sea salt flakes and freshly ground black pepper