Ingredients list; (Makes 6 servings) Preparation Time: 15 minutes Cooking Time: 25 minutes
1 tsp olive oil
2 plump garlic cloves
1 tsp cinnamon
1 tsp cumin
1 tsp turmeric
Handful fresh thyme
6 medium carrots
250g red lentils
1 vegetable stock cube
400g tin chopped tomatoes
Finely slice the shallots, chop the carrots and crush the garlic.
Add the olive oil to a large saucepan over a high heat, add the onion and fry for 2 minutes. Add the carrot and cook for another 2 minutes.
Add the garlic, cinnamon, cumin and turmeric and stir to coat the vegetables.
Add the tomatoes, vegetable stock, 500ml of boiling water and season with salt and pepper.
Add the lentils, cover the pan and simmer over a high heat for 20-25 minutes.
Once the carrots are soft add the kale and cook for two minutes.
Top with cashews.