Let's Get Cooking
- 1 Heat the oil in a large frying pan.
- 2 Add the chili and garlic, cook everything for about a minute.
- 3 Add the cumin and garam masala and heat it through a little bit more.
- 4 Add the onion, carrot, leek, celeriac and lentils to the pan and pour in the water with the Knorr vegetable stock pots.
- 5 Bring to a boil, add the bay leaves, turn the heat down and let it simmer until the lentils are cooked.
- 6 Scoop ¼ of the cooked garnish out of the pan and blend the rest.
- 7 Combine the garnish with the spinach and the broccoli, heat it through.
- 8 Finish off with a squeeze of lemon, some salt and pepper if necessary and serve with Greek yoghurt.