2 tbs olive oil or coconut oil
2 medium onions diced
4 garlic cloves, diced
2.5 cm fresh ginger finely chopped
500g dried red lentils, rinsed and drained
1 tbsp ground turmeric
1 tsp chilli powder to taste or 3 green chillis, deseeded and sliced
1 tsp ground cumin
1 tsp black mustard seeds
1 tsp sea salt
400ml low fat coconut milk
1 litre of vegetable or chicken stock
Juice ½ lemon or 2 tbsp ACV
2 tsp soy sauce or tamari
225g spinach, shredded
1 tbsp sesame seeds

Alternative – you could switch all or half the lentils for yellow split peas (Chana Dal) but they need to be soaked overnight.