4 bay leaves
3 celery sticks
250g dried green lentils
1 tbsp coconut oil
2 cinnamon sticks
half a tsp chilli powder
half a tsp ground cumin
half a tsp ground turmeric
half a tsp ground coriander
2 garlic cloves
salt and pepper
Chop the leeks, celery and carrots.
Heat the coconut oil in a large saucepan.
Add the chilli powder, cumin, turmeric, coriander and clove and allow the spices to heat up and the flavours to mix for a minute or so.
Add the chopped leeks, celery and carrots. Sauté for 5 minutes.
Add the lentils, cinnamon sticks, bay leaves, garlic, salt and pepper and cook for a further 2 minutes.
Fill the saucepan with boiling water, bring to the boil, reduce the heat and cook for an hour.
Serve on its own or with some rice or quinoa.