You will need:
1/4 Cup Red Lentils
1/4 Cup Quinoa
1 can Chickpeas (Garbonzo)
1 can of Coconut Milk
2 Teaspoons Coconut Oil
1/2 Cup Red Onion (finely chopped)
2 Tablespoon Curry Powder
1/4 Teaspoon Cinnamon Powder
2 Cups Spinach
1 Teaspoon Ginger Powder
2 Teaspoons Pink Himalayan Salt
2 Tablespoons Cashews (Chopped)
Wash and drain the lentils and keep ready. Drain the chickpeas from the can rinse and keep ready.
In a large pot, add oil and onions and and cook on medium heat for 5 minutes.
Add the spices and mix well and cook for a minute. Turn off til additional ingredients are added.
Meanwhile, blend the tomato, spinach, garlic, ginger, with 1 cup water into a smooth puree.
Turn pot back on and add puree to the pot, mix well. Now add the lentils, quinoa and chickpeas and mix again.
Next, add salt and 2 cups water, cover and cook for 20 minutes.
Stir once in between. Add cashew pieces and coconut milk and mix in, taste and adjust salt and spice. Add 1 more cup of water if needed for soupier consistency. Cook for 5 more minutes.
Serve hot topped with red pepper flakes, more chopped cashews or cashew cream, or flax crackers.