Soak and cook the lentils

• Rinse the Puy lentils and soak them in cold water for a few hours if possible.
• Cook the lentils in water with a pinch of baking soda until tender, then drain.

Build the aromatic base

• Soften the onion in the olive oil in a frying pan.
• Add the garlic, ginger, curry powder, cumin and coriander and fry until fragrant.

Simmer the stew

• Add the cooked lentils, coconut milk and vegetable stock.
• Simmer gently until thickened and creamy, then season with salt and pepper.

Blend in the greens

• Add the spinach and blend until the stew turns a vibrant green.
• Stir in the lemon juice and serve.