• 3/4 cup or 150g red lentils, washed
• 3 cups or 700ml water
• 1 tsp cumin seeds
• Fry Light or oil spray, for lightly stir-frying
• 1 large onion, finely chopped
• 225g tin chopped tomatoes
• 1 x 450g tin chickpeas, drained
• 100g baby spinach, washed
• 1/4 tsp salt
• 6-8 drops Garlic Spice Drops®
• 4 drops Ginger Spice Drops®
• 3 drops of Garam Masala Spice Drops®
• 1-2 drops of Asafoetida Spice Drops®

1. ut the lentils and the water in a large saucepan. The water line should be at least double that above the lentils. You can add more water depending on how thick or thin you prefer the consistency of the dish.
2. Once the lentils are at the boiling point, lower the heat and cover until the lentils have softened.
3. Heat a separate pan on medium heat. Add the cumin seeds and gently shake the pan until they, very slightly, change colour and you can smell the aroma of the spice – be careful not to burn them. This only takes a few seconds. Set aside.
4. Coat another pan with a few sprays of Fry Light or oil spray and stir-fry the onion. You may need to add a few splashes of water to stop them from burning.
5. Once the onion has lightly browned, add the tomatoes and cook for a few minutes.
6. Add the toasted cumin seeds, the chickpeas and the cooked red lentils and allow the mixture to come to a boil.
7.  Turn off the heat completely. Add the spinach and salt and cook for 2-3 minutes.
8. Finally, add the Spice Drops® and give it another stir.
9. Leave covered for 2 minutes and serve hot with plain basmati rice.

You can serve the dish with a huge Indian style salad of chopped red onion, tomato, cucumber and fresh coriander with a squeeze of lime juice.