In a large saucepan, heat the oil and sauté the onions and garlic for a few minutes until soft. Add the spices and cook for another minute or so to release the delicious flavours. Add the tomatoes and mushrooms with a splash of water and cook on a medium heat until the tomatoes start to split. Add the stock and lentils and simmer for 15 minutes. Add the quinoa, coconut milk and lime juice and simmer for another 15 minutes or until the lentils are soft and the quinoa is cooked. Stir in the spinach towards the end and allow it to wilt.
Assemble the ingredients for the raita.
Serve in a large bowl with a dollop of the raita on top.
It is so yummy, and packed full of protein.