Time: 35 min | Serves: 2
1 tbs extra virgin coconut oil
1 med brown onion, diced
2 garlic cloves, crushed
1 medium carrot, finely chopped
300g chopped tomatoes (I like to use the tomato medley mix for the colours and flavours)
1 cup dried lentils (I used yellow, you can also use red), soaked overnight, drained and rinsed
2 cups filtered water
1 tbs Tamari sauce
100g baby spinach
squeeze of lemon or lime juice (whatever is available)
handful of chopped herbs for garnish
Heat olive oil in medium pan; saute onion and garlic until they start to become translucent. Add carrot, and cook until it starts to soften.
Add curry powder, cook for one minute, stirring regularly.
Add tomato, lentils, water, tamari and bring to the boil. Reduce heat, and simmer, covered for approximately 10 minutes.
Pour into your favourite bowl, or jar if saving for later. Stir in spinach leaves, and sever with a squeeze of lemon or lime juice and top with herbs.
We are constantly blown away by the gorgeous creations on Ellen De Meulemeester's instagram and fell in love with these Mini Buckwheat Pancakes. Ellen has been super kind to share the recipe with us for you all to enjoy! They are completely vegan, gluten free and delicious. Have them for breakfast, lunch or dinner - whatever floats your happy, healthy boat.
This is the ultimate spring and summer dish. It's bright, colourful, fresh and super easy to make. I like to roast my vegetables and make my pesto ahead of time so that all I have to do is make the zucchini pasta and toss all the ingredients together.
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