Servings: 4

200g whole green lentils, picked over, washed and drained 200g whole green lentils, picked over, washed and drained
 
750ml water 750ml water
 
6tbsp vegetable oil 6tbsp vegetable oil
 
1-2 fresh, hot green chillies, finely sliced 1 to 2 fresh, hot green chillies, finely sliced
 
1tsp peeled, very finely grated fresh ginger 1tsp peeled, very finely grated fresh ginger
 
8 well-packed tbsp chopped, fresh green coriander 8 well-packed tbsp chopped, fresh green coriander
 
550g fresh spinach, trimmed, washed and chopped 550g fresh spinach, trimmed, washed and chopped
 
2tsp salt 2tsp salt
 
Freshly ground black pepper Freshly ground black pepper
 
2tbsp lemon juice, or more, according to taste 2tbsp lemon juice, or more, according to taste

Put the lentils and water into a heavy pand and bring to a boil. Cover, turn heat to low and simmer for 1 hour.
Put the oil in a pan large enough to hold the spinach and set over medium heat. When hot, put in the green chillies and the ginger. Stir and fry for 10 seconds. Add the fresh coriander and spinach. Stir and cook until the spinach has wilted. Now put in the cooked lentils and the salt. Stir to mix and bring to a simmer. Cover and cook very gently for 25 minutes. Add the black pepper and lemon juice, stir to mix and cook uncovered for 5 minutes. Check seasonings.