I made this using black beluga lentils and it was fabulous, unfortunately we don't stock them - yet! Puy lentils will suffice.

Method

1 Place soaked lentils in a pot with slices of ginger (no need to peel), cover with 300ml vegetable bouillon and bring to the boil, lower to a simmer and cook for 30-40 minutes to tender but not falling apart (adding more bouillon if necessary). Note: it is best not to add salt to pulses until cooked through. Remove the ginger slices and discard.

2 In a sauté pan, warm the olive oil and add toasted cumin seeds, chilli and some seasoning followed by drained lentils and young spinach. Mix and check seasoning then add a few drops of good balsamic to taste.