• 1 tbsp cumin
• 1 tbsp mustard seeds
• 1 tbsp crushed chillies
• 8 garlic cloves, roughly chopped
• 2 medium onions, diced

• 2 cups red lentils
• 2 l water
• 3 medium carrots, thickly sliced
• 2 tsp turmeric
• 3 tsp ground cardamom
• 1 tsp garam masala
• 5 black cardamoms
• a good pinch (10-15) curry leaves
• 1 portion soft bouillon

• 300g frozen chopped spinach
• 1 can chopped tomatoes

• juice of 1/2 lemon
• 1 1/2 tsp salt

Fry mustard seeds, cumin and garlic in some oil. Add onion and fry until golden. Add lentils along with carrots, water, spices and stock base. Cook for 30 minutes.

Remove the black cardamoms, add spinach and tomatoes, cook for 10 minutes more.

Take off heat, and season with lemon juice.