Heat the oil in a large pan and add the cumin seeds, garlic, onion, celery and carrot – saute for about 10-15 mins until soft.
Stir in ginger, ground cumin and cinnamon stick and saute for 1 minute. Then add the vegetable stock and tomato puree. Stir in the lentil, season and bring to the boil.
Then simmer covered for 30 minutes.
Remove pan from the heat and stir in the spinach leaves and allow them to wilt. Serve topped with fresh chopped coriander.
