~ Serves 4

~ 1 cup dried split red lentils

~ 1/2 cup brown rice

~ 2 tbsp coconut oil or ghee

~ 3 cardamom pods

~ 2 small bay leaves

~ 3 dried curry leaves or 1 fresh curry leaf

~ 1 1/2 tsp cracked black pepper

~ 1 tsp sea salt or Himalayan salt

~ 1 tsp ground coriander

~ 1 1/2 tsp ground cumin

~ 1 tsp fennel or caraway seeds

~ 1 tsp ground ginger ~ 2 tsp yellow mustard seeds

~ 2 tsp ground turmeric

~ pinch chilli flakes

~ 4 1/2 - 5 cups water

~ 4 cups chopped veg of choice, seasonal being best where possible ~ I used purple cabbage, Chinese cabbage & eggplant, but use up what you have in the fridge or whatever you feel like

~ mixed herbs ~ I used lemon basil and parsley, the citrus pairs well the flavours of the spices

~ dollop of coconut yogurt or Greek yogurt

~ toasted seeds

~ extra chopped green veg if you have it

~ wash lentils thoroughly in a colander until the water runs clear

~ mix all your spices in a bowl

~ heat coconut oil on medium heat

~ add spices & cook for a couple of minutes until fragrant, being careful not to overcook or burn

~ add in lentils, brown rice & water and stir

~ add chopped veg & bring to the boil

~ once boiled, turn to a low heat & cover, cooking for a further 40 minutes

~ once cooked, check consistency & flavour, add more water & spices if needed, it should be porridge-like

~ once done, top with yogurt, seeds, herbs & any other green veg

~ serve & enjoy immediately

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