Start by spraying a large saucepan with low-calorie cooking spray and heat it over medium heat. Once hot, add chopped onion, minced garlic, and ginger. Sauté for about 5 minutes until the onions are translucent and tender.

Stir in cumin, coriander, turmeric, and garam masala, mixing well. Cook the spices for about 2 minutes.

Incorporate diced carrots and courgette into the pot, stirring to combine. Then, add the rinsed lentils, green chilies, passata, and a pinch of salt. Pour in enough water to cover ingredients—about 4 cups.

Once boiling, reduce the heat to low and cover the saucepan. Allow to simmer for about 45 minutes, stirring occasionally.

Carefully remove the lid and fold in the fresh spinach, stirring until it's wilted. Cook for an additional 2-3 minutes on low heat.

Taste the dish, adjusting seasoning with salt and black pepper as needed. Serve hot with rice, quinoa, or naan.