* 2 tablespoons Olive oil
* Grind of fresh Black pepper
* 1 Onion, peeled and finely chopped
* 4 Cloves of Garlic, peeled and crushed
* 2 cm Fresh ginger, peeled and finely chopped or Grated
* 1 medium Carrot, peeled and Diced
* ½ teaspoon Ground Turmeric
* ½ teaspoon Chili flakes
* 2 teaspoons freshly Ground cumin Seeds
* 2 teaspoons freshly Ground coriander
* 2.5 cm (1") piece of Cinnamon stick
* 400g can of Plum tomatoes, chopped
* 800 ml Vegetable stock
* 150 g Dried red Lentils
* 150 g Dried puy or Green lentils
* 420 g can Chickpeas, rinsed and drained
* 200 g fresh baby spinach leaves
'''garnish'''
* Fresh Parsley or Coriander, chopped

===Method===
* Add the Oil and a good grind of Pepper to a large saucepan, heat and Fry the Onions until they begin to Brown, about 4 minutes
* Add the Garlic and Ginger and Stir-fry for a few more minutes
* Add the Carrot and Spices and mix well and cook for 2 minutes to coat the Vegetables
* Add the Tomatoes, Stock and the Lentils, cover, bring to the Boil, reduce and Simmer for 30 minutes or until the lentils have softened
* Add the Chickpeas and heat for another 5 minutes
* Just before serving, take off the heat, remove the Cinnamon stick, stir in the Spinach leaves and serve immediately

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