River Cottage

1. Sweat the onions, garlic and ginger in the oil, stirring occasionally, until onions are softened. Add the chillies, curry powder and cayenne pepper and combine well, cook for a further minute then add the coconut milk and vegetable stock. Leave to simmer for 15 minutes until it's reduced a bit.

2. Cook the lentils separately, by bringing to the boil in unsalted water and simeering for 20 minutes, until tender.

3. Stir in the spinach to the spiced onion mixture, followed by the lentils. Finally add your shelled, hard boiled eggs, salt and pepper to taste and lemon juice and heat until the eggs are warmed through.

4. Top with fresh chopped coriander to serve.