Warm your oil in a pot and add your minced garlic and chopped onion, stirring frequently over medium heat until softened. Add your spices and warm them until fragrant (just about 30 seconds)
Rinse your lentils then add to the pot with your veggie stock and coconut milk. Bring to a boil, then turn down to a simmer
Cook for 10-12 min until desired tenderness is reached. Add the sugar and salt to taste. Stir in the spinach to wilt.
Serve over rice
Recipe Notes
You can substitute drinkable coconut milk for the canned coconut milk for a lower calorie/fat option.