Instructions

1. First make the sauce.
2. Finely chop the onion, garlic and ginger. Chop the carrots too.
3. Heat the oil in a large pot and add the chopped vegetables, then sauté them gently over low heat for about 8 minutes.
4. Add the spices, stir for a few seconds, then add the tomato purée and stir again for a few seconds.
5. Add the lentils, chopped tomatoes and stock. Bring to the boil, add the bay leaf and gently simmer for about 25 minutes.
6. Discard the bay leaf, add the coriander leaves, then purée the stew until you get a lightly textured sauce.
7. Cook the gnocchi according to the packet’s instructions, then remove them with a slotted spoon into a large bowl.
8. Add two or three ladles of the sauce and mix well together with the spinach or rocket leaves.
9. Serve warm.
10. Use the remaining sauce for pasta and meat dishes or add some stock to it and you’ll have a lovely, healthy soup.