Rinse the red lentils thoroughly in a colander for at least 5 minutes, this will help to remove any foam that will float to the surface when cooking, the longer you rinse beforehand the more this reduces.
Finely chop the onion, crush/chop the garlic and grate the fresh ginger. Rinse and chop the cherry tomatoes in half.
Place the lentils into a saucepan and add 1 litre vegetable stock. Bring to the boil and then reduce to medium heat.
Once the lentils are on, heat a frying pan and add extra virgin olive oil, when heated add the onion, garlic and ginger. Saute until softened and add the tomatoes and spices; cumin, turmeric, coriander and garam masala.
When this is mixed together, remove from the heat and add the mixture to the lentils and allow to cook for approximately another 20-25 minutes.
During cooking the lentils will absorb a lot of the water and stir regularly whilst cooking to ensure it doesn't stick and burn.
Just before serving add a few handfuls of baby spinach and stir through until wilted and then serve.
Perfect to serve with rice, steamed / roasted veggies or my buckwheat chapatis!
Tip: If you are making this in a batch to refrigerate or freeze, add fresh baby spinach when you reheat your serving as this is much nicer than reheating with previously cooked spinach in as I find it tends to go a bit soggy.