Prepare the vegetable stock with hot water
Get a pan nice and hot and add the chopped onions. Dry sauté the onion for a few minutes moving the onions around the pan so they don't stick. Once the onions and the pan start to brown, add the chopped garlic.
Cook for another 30 seconds, and add the stock. Stir in the de-glaze the pan.
Add the chopped tomatoes along with 1 litre of boiling water and bring to a boil.
Add the lentils, the de-seeded and chopped pepper, and the chopped courgette.
Peel the ginger and grate into the pot. Add the turmeric, cumin, garam masala, tamari and finely chopped chili (keep seeds for extra heat). Stir everything together.
Once everything starts to boil, bring down to a gentle simmer for around 20 minutes. Stir regularly to avoid sticking.
Add spinach and cook for another few minutes until the spinach is fully wilted.
Add chopped fresh coriander and serve with cooked rice.