• 2 cups green lentils, rinsed and drained
• 6 cups water
• 5 Tbsp sunflower or grapeseed oil
• 1 jalapeno, seeded and chopped fine
• 2 1/2 inch piece of fresh ginger, peeled and grated
• 1 Tbsp ground coriander
• 1/2 cup cilantro, chopped
• 1 bunch fresh spinach, chopped
• 1 bunch fresh chard, chopped
• 2 tsp salt
• Freshly ground black pepper
• 1 tsp (or more) grated lemon rind
• juice of one lemon

Put the lentils and water in a medium-sized pot. Cover, bring to a boil and simmer for about an hour, until soft.

In a large pot, heat the oil and add the jalapeno, ginger and coriander. Cook for 10-20 seconds. Then add the cilantro, spinach and chard. Stir and cook until wilted, then add the cooked lentils, lemon rind and salt. Stir, bring to a simmer and cover. Cook on low for about 20 minutes. Add pepper and lemon juice and cook for another few minutes. Taste to see if you need more salt. Serve with rice, naan or chapatis.