- 100g red lentils
- 1 heaped tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tbsp coarsely grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic cloves, sliced
- 1l vegetable stock
- 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 leeks, well washed and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 handfuls baby spinach (approx 50g/2oz)
Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.
Nutrition notesThe active oils in garlic work like an antibiotic, so are helpful for treating infections. Coconut helps to balance gut bacteria as it contains a type of fat called lauric acid, which inhibits bacteria and viruses. Limes are rich in vitamin C and help the liver to detoxify the body - the skin and zest are particularly potent.