Cook the onion until soft. Add the garlic, ginger and chillies and cook for another 2 minutes.

Add the turmeric and garam masala, stir in the lentils and pour over the stock. Cook for 20-30 minutes, or until the lentils begin to break down.

Add the coconut milk and maple syrup, bring the mixture to the boil, then take off the heat and liquidise until the mixture is thick but pourable.

Wilt the spinach and stir into the soup. Garnish with sesame seeds, chilli and yoghurt.