Ingredients:
2 tsp’s each ground coriander, cumin and garam masala
1 tsp ground turmeric
1/2 tsp ground cayenne pepper
1/4 tsp paprika
150g onion, rough dice
150g carrot, rough chop 3 cm wide
150g celery, rough chop 3 cm wide
150g fennel, rough chop 3 cm wide
250g cooked brown lentils
2 Tablespoons olive oil
1 cinnamon stick
1/2 tsp brown mustard seeds
1/4 tsp fenugreek seeds
6 cloves garlic
4 cm piece of ginger, finely grated
4 small green chilies, seeds removed, thin slice
8 fresh curry leaves
3 tomatoes, roughly chopped
1/2 tsp sugar

Method:
Combine cumin, coriander, garam masala, turmeric,
cayenne pepper and paprika in a bowl.
Heat oil in large pot and saute onions until translucent. Add other vegetables (not
lentils) and saute for 1 minute. Add cinnamon quill, mustard and fenugreek seeds and
as soon as they start to pop add garlic, ginger, chillies and curry leaves. Saute for 2
minutes. Add combined spices and 3 Tablespoons of water stirring continuously for 1
minute. Add tomato and cook stirring occasionally until soft (3-5 minutes). Add sugar
and lentils and 100 ml of water. Season to taste with sea salt, stir and bring to the boil, reduce heat and simmer for 10 minutes. Enjoy!

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