Melt coconut oil in heavy pot over medium heat and sauté onion, garlic and ginger with sea salt added, until onion is transparent, approximately 6 to 7 minutes
While arromatics are sautéing, heat a heavy skillet over medium heat and add cumin an corriander seed, toasting until fragrant. Be careful to remove seeds from pan into a dish to cool as soon as they are fragrant to prevent burning. Grind spices in a spice grinder, a small coffee grinder or with a mortar and pestle.
Add all spices, stirring to combine and continue to sauté for 1 to 2 minutes until fragrant.
Add vegetable stock and rinsed and drained lentils and stir to combine well. Bring to a boil, reduce to a simmer and cover for about 10 minutes to soften lentils.
Add crushed tomato, sugar and coconut milk and stir to combine. Bring back to a boil, reduce to a simmer and cover for 20 minutes to combine flavours.
Add chopped spinach and stir until wilted.
Serve with your choice of rice and enjoy.