Step 1

Place the lentils, cinnamon and 3 cups (750ml) water in a large saucepan over medium heat.

Step 2

Bring to the boil, then reduce heat to low and simmer for 10 minutes or until lentils are soft and the consistency of porridge.

Step 3

Remove from heat and discard the cinnamon quill.

Step 4

Heat ghee in a frypan over medium-low heat. Add garlic and eschalot, and cook, stirring, for 5 minutes or until softened and fragrant.

Step 5

Add the spices and cook for 20 seconds or until fragrant. Add the spice mixture and coconut cream to the lentil mixture and stir to combine.