INGREDIENTS
1 tbsp
coconut oil
1/2 large
onion
1 large
carrot
1 knob
ginger
1 large clove
garlic
1 handful
cilantro
1 1/4 cups
lentils
2 tbsp
red curry paste
1
vegetable stock cube
1 tbsp
soy sauce
4 1/2 cups
water
1 cup
coconut milk
3 cups
baby spinach
2 tbsp
lime juice
1 serving
shallots
1 serving
seeds
1 serving
cilantro
1 serving
spring onions