Ingredients

• 250g red lentils
• 4 tbsp olive oil
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• big handful coriander stalks, finely chopped
• 2 tsp ground cumin
• pinch dried chilli flakes
• 3 fresh tomatoes, chopped
• 2 tbsp soy sauce
• ½ tsp ground turmeric
• ¼ tin/100ml coconut milk
• ½ bag spinach or baby spinach (about 125–150g)
• salt and ground black pepper

Instructions

1. Rinse the red lentils under cold running water, drain and set aside.
2. In a saucepan, heat the olive oil over a medium heat. Fry the onions with a pinch of salt for 5 minutes, before adding the garlic and frying for another minute until fragrant.
3. Add the coriander stalks, cumin and chilli. Once warmed through, add the tomatoes and cook for 5 minutes, or until you have a tomato sauce.
4. Add the rinsed lentils and 300ml water and simmer for 25 minutes, or until the lentils have completely broken down, then season to taste with salt and freshly ground black pepper.
5. Add the turmeric and coconut milk and bring to a simmer.
6. Stir in the spinach and as soon as it’s wilted, transfer to bowls and eat immediately.