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Made with cardamom, cumin, ginger and chilli, this spicy soup is the perfect winter warmer.
Heat the oil in a saucepan over a medium heat, add the Keen's curry powder, mustard seeds, curry leaves, cardamom and cumin. Cook stirring for 1-2 minutes until aromatic.
Add the onion, garlic, ginger, chilli and parsnip; cook stirring for another 2-3 minutes until softened.
Stir through the tomatoes, and stock. Bring to the boil and reduce heat to a simmer, cook for 15 minutes.
Add the lentils and cook for a further 10 minutes.
Stir through the lemon juice and spinach, season to taste with salt and pepper.
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