Shoalhaven

1½ cups dry beluga or puy lentils
2 tbsp olive oil or coconut oil
1 tsp ground cumin
1 tsp ground coriander
Pinch cayenne pepper, to taste
1 large brown onion, diced
3 cloves of garlic, grated
1cm fresh turmeric, grated
2cm fresh ginger, grated
5 cardamom pods, crushed
2 medium-sized sweet potatoes, cut into 2cm pieces
1 medium-sized fennel, thinly sliced (reserve tops)
300mL water
100g sauerkraut
2 tbsp honey (omit if vegan)
½ cup flat-leaf parsley, chopped
Salt & pepper, to taste

Wash and cook lentils in water