Heat a tablespoon oil in a large saucepan.

Add a teaspoon cumin seeds and a teaspoon mustard seeds and cook for about a minute or until you hear the mustard seeds start to pop.

Next add the chopped onion, stir well and cook for 10-15 minutes until soft and turning golden brown.

Add the chopped garlic, ginger and red chilli (if using), stir and fry for a further minute.

Now add a teaspoon turmeric and ½ teaspoon chilli powder (if using) and stir again.

Add a tin of chopped tomatoes and stir.

Then add 200g red lentils.

Add 500ml hot water, bring to the boil, then reduce the heat. Simmer until the lentils are soft, adding extra water as needed. Stir often.

When the lentils are cooked add a little salt and a teaspoon garam masala.

Stir well then add 200g shredded fresh or frozen spinach.

Continue cooking until the spinach has wilted.

Serve with rice or chapatis and fresh coriander leaves.