1. 1. Melt the coconut oil in a large saucepan over a medium heat.
2. Add the ginger, spices and plenty of seasoning and fry for 2 to 3 minutes. Add the lentils and cook for a further 1 minute.
3. Crumble in the stock cube, pour in the coconut milk and hot water, bring to a simmer and cook for 15 minutes until the lentils are soft, adding more water if necessary to stop it drying out.
4. Add the spinach for the last 2 minutes of cooking to gently wilt.

Extracted from COOKS by Dr Rupy Aujla (Ebury Press, £22) Photography by David Loftus

Healthy Eating Recipe Books — The Doctors Kitchen