INGREDIENTS
2
carrots
2 sticks
celery
2
onions
2 cloves
garlic
1 serving
drizzle olive oil
2
vegetable stock cubes
300 gs
lentils
1 piece
thumb-sized root ginger
1
chilli
10
cherry tomatoes
200 gs
swiss chard spinach
1 serving
sea salt and ground pepper
200 gs
natural yoghurt ; to serve