Boil the lentils following pack instructions,
drain, rinse well, then drain thoroughly.
Meanwhile, mix the citrus juices,
vinegar and a pinch of salt in a salad
bowl, then toss in the onion rings – after
a few mins they will soften and turn pink.
Whisk together the oil, cumin, garlic and
chutney, then toss into the onions with
the cooled lentils, coriander, tomatoes,
spinach and plenty of seasoning.