Rinse the red lentils thoroughly in a sieve and drain. Finely dice the onion and finely grate the garlic and ginger.
Heat the olive oil in a large pan and cook the onion until translucent. Add the garlic, ginger, turmeric, cumin and black pepper and toast briefly until fragrant.
Add the lentils, chopped tomatoes and vegetable stock. Bring to the boil once, then reduce the heat and simmer the stew gently until the lentils are soft.
Fold in the leaf spinach and let it wilt. If the stew gets too thick, loosen it with a little stock or water.
Season to taste with lemon juice and salt. Leave to stand briefly so the flavours come together.
Ladle into deep plates and serve with a small drizzle of olive oil.
Good to know
A stew like this feels like honest, warm food. Simple, aromatic and just right for days when you want something savoury.
Swaps
Red lentils → yellow lentils (similar protein content, often a little milder). Leaf spinach → kale (more vitamin K and a bit more bite). Lemon → lime (just as fresh, also provides vitamin C). Olive oil → avocado oil (heat-stable, with a different flavour).
Allergens
The recipe is naturally vegan and gluten-free if the vegetable stock is gluten-free. For children, use less pepper; during pregnancy, make sure the spinach is well washed and everything is prepared hygienically.
