"Feel free to add some thyme, bay, oregano and/or stock powder instead of the spices for a more Mediterranean profile, or use a different lentil variety (which will change cooking time)!" - Maddalena
Heat oil in a small pot on medium heat.
Once hot, add onion and sauté until soft and translucent, about 4 min, stirring to prevent it sticking to the bottom of the pot.
Add garlic and ginger, a cook a further 2 min until fragrant.
Add spices, cook 2 min more, then add tomato concentrate (if using), and a generous splash of water to create an almost paste/chutney consistency.
Add the lentils and leafy veg, add enough water to just cover them, and simmer until they reach your desired consistency (adding more water makes them soup-like, cooking longer makes a creamier puree).
Season with salt + pepper and enjoy on their own or with a side of bread!