Chickpea and Lentil Curry - Vegan

Instructions

1. Heat the oil in a large sauté pan. Add the onion and cook for about 10 minutes, until the onion is translucent.
2. Add the garlic, chili pepper, and ginger, stir well and cook for a minute. Next add the spices, again stir well and cook for just a minute
3. Now add the bell pepper, and stir. Pour in the chopped tomatoes, stock, lemon juice, add the chickpeas and lentils. Add the salt and pepper then stir well.
   Bring the pan to a boil, reduce the heat to a gentle simmer then cover the pan with a tight-fitting lid. Cook for about 15 minutes stirring occasionally. Check the seasoning halfway through cooking.
4. Once the lentils are cooked and the sauce has thickened add the spinach to the pan, put the lid back on for about two minutes. Take the lid off then stir in the wilted spinach.
   Serve immediately with rice, naan, some coriander (cilantro) leaves.