Serves 12
3 tablespoons olive oil
2 onions chopped
4 carrots peeled and small dice
5 gloves of garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon fresh grated turmeric or 1 teaspoon ground
1/4 teaspoon cinnamon
1/4 teaspoon fresh ground pepper
6 cups water or Vegetable broth (your choice)
1 28oz can plum tomato chopped
1 medium cauliflower chopped
1 3/4 cup lentils
1 can chickpeas rinsed and drain
4 cups fresh spinach
1/2 cup fresh chopped cilantro
fresh lemon juice
Directions
1. Heat olive oil in a large dutch oven over medium heat add onions
carrots stirring occasionally,until soften about 5 minutes. Than add
garlic wait a minute add cumin,coriander,turmeric,cinnamon and
pepper.
2. Add water or broth cauliflower,lentils and tomatoes. Bring to a boil
reduce heat and simmer for 50 minutes stirring occasionally.
3. Stir in chickpeas and spinach cook until spinach is wilted about 5
minutes.
4. Just before serving add cilantro and a squeeze of lemon juice.