• 1 onion
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp cinnamon
• 3 crushed garlic cloves
• 1 TBSP fresh grated ginger
• 250g butternut pumpkin
• 4 cups hot vegetable stock (1litre)
• 1 ½ cups dry red lentils
• 1 can chickpeas
• 4 tomatoes chopped
• ¼ cup coconut cream
• 3 big handfuls of spinach
• olive oil salt and pepper

1. Prep: Dice pumpkin into small cubes (2 x 2cm), dice tomato, dice onion, grate ginger, crush garlic, heat stock in microwave safe jug for 5 mins.
2. Heat olive oil in large pot and sauté onion for 1 min.
3. Add turmeric, cumin, cinnamon, garlic, ginger and butternut pumpkin, cook 1 min.
4. Add hot stock
5. Rinse red lentils then add to pot
6. Add chickpeas and tomatoes, bring to boil then simmer for 20mins until pumpkin is tender.
7. Stir through the spinach until wilted.
8. Stir through coconut cream then turn off heat.

Serve with fresh coriander and Greek yoghurt!