You will need the below:

Ingredients (serves 2):

• 1/2 teaspoon of cumin, coriander and mustard seeds
• 2 teaspoons of coconut oil
• 1 onion, peeled and diced
• 3 cloves of garlic, peeled and finely chopped
• 1 tablespoon of grated fresh ginger
• 1 red chilli, finely chopped
• 2 teaspoons ground turmeric
• 1 teaspoon of garam masala
• 200g dried red lentils
• 1x 400g tin of coconut milk
• 500mil vegetable stock
• A pinch of salt and pepper
• 2 handfuls of washed fresh spinach
• Juice of 1/2 lemon
• A handful of coriander leaves

Method:

• Heat a large pan over a medium heat and gently toast the cumin, coriander and mustard seeds for 2 to 3 mins, until the mustard seeds start to pop. Tip them out of the pan, and then lightly grind them in a pestle and mortar or spice grinder.
• Put the coconut oil into the hot pan, then add the onion with a pinch of salt and cook gently for 5 minutes over a low heat.
• Add the garlic, ginger and chilli and cook for a further few minutes.
• Add the freshly ground spices, along with the turmeric and garam masala, and cook for 1 minute.
• Finally add the lentils, coconut milk and vegetable stock, and stir to combine. Bring to the boil, then reduce to a simmer. Cook on a low heat for 10 minutes with the lid on, then 10 minutes with the cover off to allow it to thicken.
• Taste and season with salt and pepper.
• Just before serving, add the spinach and stir until it wilts, then squeeze in the lemon juice and top with fresh coriander leaves.