Add the Lentils, ginger, bay leaves and cinnamon into a large saucepan with the cold water. Bring to the boil then reduce to a simmer and stir for 10 minutes. Remove the bay leaf. Heat the coconut oil in a large frying pan over a medium heat. Add the onion, cook for 2-3 minutes.

Stir in the garlic along with the rest of the spices and cook for a further minute until fragrant. Stir in the lemon juice and add the salt.

Add the lentils and mix well. Cook for a further 3-4 minutes whilst stirring. Add in the fresh coriander just before serving. Serve with brown rice or it’s just as filling on its own - serves 4 (with rice)