Heat the oil in a large saucepan with
a lid. Add the onion, garlic and ginger,
then gently cook for 5 mins until softened.
Stir in the tomato purée and spices, and
cook for 1 min more. Add the rice, stir
to coat, then pour in the stock. Bring to
the boil, tip in the lentils, cover with the
lid and leave to cook over a low heat for
15 mins, until the lentils and rice are
cooked. Stir through the spinach and mint (see tip below, if freezing).