I made one tiny variation to make this a plastic-free recipe (aka, a recipe that you can make from ingredients that are easy to source without packaging – red lentils, onions, garlic and root ginger, desiccated coconut, and spices).
Soften the onion in the coconut oil on a medium heat in a heavy bottomed pan.
Add the garlic and ginger, and fry for another few minutes, until the onion is soft and translucent.
Add the spices and stir in for a couple of minutes.
Add the rinsed lentils to the pan and stir; follow with a cup of water.
Now you'll need to cook the lentils down until they're soft, adding a little more water each time the lentils get dry.
When the lentils are soft and crumbly, blend the desiccated coconut with a dash of water in a food processor, and stir.
If desired, you can add fresh spinach or wild foraged nettle leaves at this stage, along with the chopped coriander.
Serve with wild rice and a side salad.