1 tbsp olive oil
200g/7oz onion chopped
3 cloves of garlic, chopped
1 tsp cumin seed
1 tsp ground coriander
pinch ground cinnamon
pinch ground nutmeg
1 tsp chopped root ginger
1/2 ground cloves
1 tsp de-seeded and chopped red chillies
1/2 tsp ground cardamom
200g/7oz of green lentils or mung dahl, washed
1.25 litres/2 pints of vegetable stock (marigold is good)
500g/1 lb spinach, finely chopped
250ml greek yoghurt
1) heat a small frying pan. Add the cumin and coriander seeds and toast for a couple of minutes until fragrant. Transfer to a coffee grinder or pestle and mortar and grind to a fine powder.
2)In a large heavy based pan heat the olive oil and add all the spices. Add the onions, garlic and ginger and cook for 5 minutes over a low to medium heat.
3)Add the lentils and cook for a further 5 min. Add the stock and turn the heat down. Cover and leave for an hour.
4) After an hour add the spinach and stir in the yoghurt. Sprinkle with coriander and serve.