2 cups green lentils (tinned lentils also an option)
1/2 cup basmati rice
200ml coconut water
200ml filtered water
2 cups of soft green vegetables, courgette, spinach etc
2 tbsp ghee (or flax-seed oil, or coconut oil)
1 inch fresh grated ginger root
1 cloves garlic (optional)
1 tsp ground turmeric
½ tsp ground cumin
Fresh coriander, lemon juice
Soak lentils overnight and wash thoroughly. Wash the rice thoroughly. Cook the lentils (approximately 20 mins) or rinse tinned lentils.
Prepare all the spices by adding them together in one small bowl to create your spice mix.
In a separate saucepan, sauté the fresh ginger and the spice mix into the ghee to release the flavours. Stir the sautéed spices. Add the vegetables to soften for a few minutes, then add a little water if necessary. Add the lentils. Add coconut water and enough filtered water to make a soft, soup-like mixture, gently simmer for 4-6minutes.