Instructions

• 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.
• Add the ground coriander, garam masala and turmeric, and cook for another minute, stirring frequently to prevent the spices from burning.
• 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.
• 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.
• 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).