In a large pot over medium heat, add a dash of olive oil and sauté onions until softened. Add garlic, ginger, and spices. Continue cooking for a couple of minutes.
Add lentils, tomato, coconut milk, and water & bring to a boil. Lower heat & simmer, covered, for 25 minutes or until green lentils are soft. You may need to add more water if the mixture looks too thick.
Turn the heat off & add spinach. Season with salt & pepper.
Serve with naan, roasted potatoes, or basmati rice.