Spicy Lentil and Spinach Soup

225g red lentils
1 onion, chopped
3 tbsp veg oil
2 garlic cloves, minced
1 medium red chilli, deseeded and chopped
1 medium green chilli, deseeded and chopped
2 1/2 cm piece ginger, chopped
1 tsp tumeric
1 tsp ground cumin
1 tsp ground coriander
1 pinch cayenne pepper
300ml stock
200g chopped tomatoes
100g creamed coconut
5 blocks frozen spinach, defrosted
1 small bunch coriander, chopped
4 tbsp natural yoghurt, to serve
Salt and pepper

Put the lentils into a medium saucepan with 900ml cold water, bring to the boil and simmer for 10-15 minutes until tender. Meanwhile, heat the oil in a large saucepan, add the onions and cook for 15 minutes until soft, add the ginger, chillis and garlic and cook for another 2 minutes. Add the spices and cook for 2 minutes more. Add the stock, tomatoes and lentils and their liquid, simmer for 5 minutes. Season to taste. Remove from the heat, add the creamed coconut, stir until combined. Allow to cool slightly, blend until almost smooth, return to the heat. Add the spinach and bring to a simmer, cook for 5 minutes. Add most of the coriander. Serve garnished with yoghurt and the remaining coriander.