Step 1

Wash and drain the lentils and quinoa and keep ready. Drain the chickpeas and keep ready.

Step 2

In a pan, add oil and onions and green chili and cook on medium heat for 5 minutes. Saute in broth to eliminate oil.

Step 3

Add the spices and mix well and cook for a minute.

Step 4

Meanwhile, blend the tomato, spinach, garlic, ginger, peppercorns with 1/2 cup water into a smooth puree.

Step 5

Add to the pan and mix well. Add the lentils, quinoa and chickpeas and mix.

Step 6

Add salt, sugar and 1.5 cups water and cover and cook for 20 minutes.

Step 7

Stir once in between. Add cashew pieces and mix in, taste and adjust salt and spice. Add water if needed for soupier consistency. Cook for a few minutes.

Step 8

Serve hot topped with red pepper flakes, cheese shreds of choice or cashew cream, crackers, flat bread or rolls.