1 tbsp coconut oil
1 clove garlic, peeled and minced
1 onion, peeled and finely chopped
1 tbsp fresh ginger, grated
1 tbsp organic turmeric
1/2 tsp organic chilli
2 carrots, sliced
400 ml red lentils
1 litre water
salt and pepper to taste
2 fresh tomatoes
70 g spinach chopped smallish
1 can (400g) coconut milk
Melt coconut oil in a pan. Add butter, onion, garlic, sultanas, ginger, turmeric and chilli flakes. Saute for a few minutes.
Add carrots and lentils and let cook for two more minutes, then add water and salt and give it a good stir.
Decrease the heat when it starts to boil, put the lid on and let simmer for 15-25 minutes (depending on the lentils). Add more water if needed.
Remove from the heat when the lentils almost have dissolved, add tomatoes and spinach.
Stir in the coconut milk and serve with brown rice or brown basmati rice and sprinkle with fresh coriander (I didn't have any but would be a lovely addition!)