Finely chop onion, ginger and peel and crush the garlic. Heat the oil in a large pan (that has a lid) then sauté the onion, ginger and garlic over a low heat for approx. 5-10 minutes until soft.  Add the spices to the pan and cook for a further 2 minutes.

Meanwhile, peel and dice the carrots. Once you have cooked out the spices, add the carrots, lentils and quinoa to the pan along with the stock, then bring to the boil. Reduce the heat and simmer for approx. 30 minutes with a lid. Stir every so often and add a little extra water if it becomes too dry.

Finely chop the spinach and add to the pot once the lentils and quinoa are soft.  Stir the spinach in and allow it to wilt for one minute. Finally, you can stir in a good drizzle of coconut or dairy cream for extra flavour and richness if you like.  This is particularly worth adding if you have used water rather than stock as it adds a depth of flavour.

Serve warm. You can mash or blend this down to a smother consistency for younger babies.

You could also add meat or fish to this dish if you like.