1. Heat the olive oil in a large pot over a medium-high heat. Add the cumin seeds and bay leaf and cook for 1 minute. Now add the onion, garlic, ginger and chili and cook for a further 2-3 minutes.
2. Add the ground coriander, garam masala and turmeric, and cook for another minute, stirring frequently to prevent the spices from burning.
3. Next add in the tomatoes, lentils and vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the lentils are cooked.
4. Stir in the coconut milk, lime juice and cashew nut butter, season to taste with salt and pepper. Finally add fresh cilantro and stir through.
5. Remove from the heat, divide between 4 bowls and spoon over some yogurt. Serve with rice and/or naan if desired (rice and naan not included in nutritional breakdown).
1. Heat the olive oil in a large pot over a medium-high heat. Add the cumin seeds and bay leaf and cook for 1 minute. Now add the onion, garlic, ginger and chili and cook for a further 2-3 minutes.
2. Add the ground coriander, garam masala and turmeric, and cook for another minute, stirring frequently to prevent the spices from burning.
3. Next add in the tomatoes, lentils and vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the lentils are cooked.
4. Stir in the coconut milk, lime juice and cashew nut butter, season to taste with salt and pepper. Finally add fresh cilantro and stir through.
5. Remove from the heat, divide between 4 bowls and spoon over some yogurt. Serve with rice and/or naan if desired (rice and naan not included in nutritional breakdown).
