Instructions

1. Roughly chop the onion and the garlic. Slice the carrot. Rinse and drain the lentils. Measure out the spices in a small bowl.
2. Heat the oil and fry the onion, garlic, ginger and carrot for 5 minutes, stirring constantly.
3. When the onion is soft, add the spices and stir for a minute. Add the lentils, stirring again for a minute or so.
4. Add the stock and bring to the boil, then simmer over low temperature for 20 minutes.
5. Turn off the heat. Rinse and drain the spinach then add to the dhal. Let it steam under cover for 2-3 minutes then season to taste and serve.