2 cups brown lentils

5 cups water

2 tsp. extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, crushed

2 cups spinach, finely shredded

1 tsp. ground cumin

1 tsp. finely grated lemon rind

2 cups organic vegetable stock (you can skip this and add 2 cups of water instead, making a total of 4 cups)

2 cups water

Salt and pepper to taste

2 tbsp. fresh coriander, finely chopped

Place the lentils in a large pan with water. Bring to a boil and the simmer, uncovered for 1 hour. Rinse and drain, then set aside. In a separate pain, heat the oil and add onion and garlic. Cook over medium until golden. Add spinach and cook for another 2 minutes. Add the lentils, cumin, lemon rind stock and water to the pan. Simmer, uncovered, for 15 minutes. Add the coriander, salt and pepper and stir through. Serve immediately.