Heat the plain oil, I used rape seed, in a pan over lowish heat. Add your ginger, garlic and chilli. Cook out for 5 minutes until softened.
Meanwhile, toast your coriander seeds in a pan, dry. This will only take about 3 minutes. Watch them as they burn quickly. Bash them in a pestle and mortar to grind.
Add your onion to the garlic and chilli and cook for 5 more minutes, until nice and sweet and soft.
Now add your turmeric and ground coriander to the mix. Cook for a few minutes.
Rinse the lentils. Add to the pan.
Pour in your stock, bring to boil. Add the coconut milk, season well, and simmer for about 40 minutes. Stir often to release the lentils' creaminess; I lovingly stirred mine the whole time, which was very meditative.
The result you want is soupy, with soft lentils and not too much excess water floating on top. When you are happy with the consistency, which in my case took about 40 minutes, add lime, zest and juice.
At the very last minute, turn off the heat and tuck in the spinach. Serve with a final squeeze of lime, chopped fresh chillies (red would be lovely but I could only get green), loads of fresh coriander and a good dollop of Greek yoghurt. Sprinkle more salt on top. Marvel at healthy food tasting so good.