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Scoop this rich, green stew up with strips of hot flat bread – either bought naans or bread made using the recipe on here 22.

Serves 4

2 tablespoons vegetable oil

1 white onion, chopped

1 tablespoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

¹/₂ teaspoon cayenne pepper

12 heaped tablespoons of cooked lentils (see here)

150ml/¹/₄ pint water or stock

150g/5oz unsalted butter, melted

480g/1lb frozen spinach leaves, defrosted, the water squeezed out

salt

Heat the oil in a saucepan, add the onion and fry over a low heat until it turns the colour of fudge. Add the spices and heat through, then add the lentils and cook for 1 minute, stirring slowly. Add the water or stock and bring to the boil. Simmer for 5 minutes, then remove from the heat and season with salt.

Melt the butter in a large frying pan. When it foams, add the spinach and cook for 1 minute, until it wilts. Pour the spinach on top of the lentils, with the butter, and take it to the table without stirring.