Heat the oil in a pan and sauté the onion and garlic for 2-3 minutes. Stir in the spices and lentils (straight from the packet) and cook for 1 minute. Pour in the water and cherry tomatoes and bring to the boil. Simmer for 15-20 minutes until the lentils are swollen. Stir in the chickpeas and spinach and cook for 5 minutes, stirring to help the spinach wilt.
Stir in the natural yogurt. Serve with rice.
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