1 Onion chopped
2 Cloves Garlic
5 ml Fresh Root Ginger
1 tsp Ground Coriander
2 tsp Ground Cumin
2 Green Chillies chopped
160 g Red Lentils
3 Tomatoes chopped
250 g Cauliflower
400 g Chickpeas
100 g Baby Spinach

Heat oil in a large pan and gently fry the onion for 10 minutes until completely softened. Stir in the garlic, ginger, spices and chillies and cook for 1 minute until very aromatic.
Add lentils, tomatoes and 600ml water, and bring to a boil. Turn down the heat and simmer for 35 minutes, adding the cauliflower for the final 10 minutes of cooking.
The lentils should be fairly mushy. Stir in the chickpeas and spinach to wilt. Check seasoning (it will take a fair amount of salt) and serve sprinkled with coriander and a dollop of yoghurt (from your daily allowance), if you like.