Get A Taste Of These Immune-Boosting Spices

Ingredients
1 cup red lentils, well rinsed
½ tsp each turmeric and sea salt
2½ cups water
1 tomato, chopped
¼ butternut, seeded and sliced into 1cm pieces
2 handfuls spinach leaves, washed

1 tbsp oil
1tsp mustard seeds
½ tsp each cumin seeds and coriander seeds, lightly crushed
¼ tsp chilli flakes
1 heaped tsp each minced garlic and minced ginger
1 small onion, chopped
¼ cup fresh coriander, chopped
sea salt to taste
basmati rice
papadums, naan bread, yoghurt or raita to serve (optional)

Method
1. Place the lentils, turmeric, salt and water in a medium-sized pot and bring to the boil.

2. Stir in half the tomato and all the butternut, cover and cook on medium-low for about half an hour or until cooked. Stir in the spinach.

3. Meanwhile, heat the oil in a large, deep pan and add the spices (mustard seeds, cumin, coriander and chilli). When the mustard seeds start to pop, stir in the garlic, ginger and onion.

4. Stirfry for a few minutes until the onions are cooked. Add a bit of sea salt if desired, plus half the chopped coriander. Pour the cooked vegetable mixture into the pan with the onions and combine. Serve with rice and top with tomato and coriander, plus any side dishes you fancy. Serves 3 - 4.