Indian Spiced Red Lentil Soup

1.

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.

2.

Add the onion, garlic, ginger, chilli and parsnip; cook stirring for another 2-3 minutes until softened.

3.

Stir through the tomatoes, and stock. Bring to the boil and reduce heat to a simmer, cook for 15 minutes.

4.

Add the lentils and cook for a further 10 minutes.

5.

Stir through the lemon juice and spinach, season to taste with salt and pepper.