Step 1

In a medium sized pot, over a low to moderate heat, add the butter, ghee or coconut oil. Sauté the onion, garlic, ginger and spices for two minutes.

Step 2

Now add the grated carrot, zucchini, tomatoes, lentils, coconut milk, water and almond meal. Season well, stir and leave to simmer  for 15 to 20 minutes until the lentils are cooked and most of the moisture is absorbed.

Step 3

Finish with coriander leaves and lime. Season again if necessary (sea salt lift the flavours in this so make sure you add it) .

Step 4

I always serve this with brown rice or quinoa and either fresh or dried chilli so the heat can be adjusted by each individual.

Step 5

Chop the garlic and ginger, 2 seconds, speed Add the onion, carrot, and zucchini and chop 5-10 seconds speed 5.

Step 6

Add the spices and a tablespoon of ghee or coconut oil and sauté 5 minutes, speed 2, temp 100.

Step 7

Now add the tomatoes, lentils, coconut milk, water and almond meal, a good pinch of sea salt and pepper, and cook 20 minutes, reverse speed 1, temp 100.

Step 8

Serve with fresh lime and coriander leaves over rice, cauliflower rice or quinoa.

Step 9

Its lovely on toast for breakfast (with or without an egg).

Step 10

Re-heat in a pot over a low heat until just hot.

Step 11

Airtight in the fridge or freezer. The flavour actually improves with time.

Step 12

* a little extra cooking time might be needed if your lentils are not split.