I cook the red lentils till they're soft. Set aside. Slice 2 medium onions, crush a couple of cloves of garlic and cook gently in a very little oil till soft then add the seeds from as many green cardamom as you like (I usually use 10 or more), a teaspoon of ground coriander, a teasp of powdered cinnamon, 2 cloves and a bay leaf and leave iot to cook another 3 minutes or so. Take out the cloves. Stir in the lentils and the drained contents of a large can of chopped spinach. Add a little water, enough to get a smooth texture and simmer for 5 minutes or so till it's warmed though. Salt to taste. You could probably use fresh spinach (but I never have). It is delicious.