In a large pot, melt coconut oil and gently saute garlic, ginger, onion and cherry tomatoes for 3-4 minutes
Then, add in all the spices and stir followed by the lentils and stir again until coated in the spice mix
Next, pour in chopped tomatoes, water and coconut milk and simmer for about 20 minutes or until the lentils are completely soft and broken down
Then, stir in a large handful of spinach until wilted
Serve in bowls adding salt, pepper and lemon juice to taste and garnish with coriander leaves