Hearty Indian Stew
Roast the cashew nuts in a dry skillet until lightly browned then set aside.
Heat the oil in a large pan and stir in the lentils, coriander, cloves and cumin. Cook for 2 minutes then add the leek, carrot and potato.
Pour in the broth and garbanzos, season with salt and pepper and simmer gently for 20 minutes, stirring from time to time, or until the lentils are tender.
Add the cashew nuts, heat through and serve garnished with cilantro.