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Heat a little oil in a medium saucepan on a medium high heat. Add beef and cook, stirring for a few minutes - until the beef is no longer pink and starting to brown.
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Add lentils, tomato passata / puree, spice / curry powder, a big pinch salt and 1.5 cups water. Cover and bring to a rapid simmer.
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Simmer, covered, on a medium heat for about 10 minutes. Stirring once or twice. If the pot is drying out add an extra 1/2 cup water. While the lentils are cooking dice or crumble the feta.
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Continue to simmer and stir until the lentils are cooked to your liking. I like them soft but not falling apart and still with some bite like al dente pasta.
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When the lentils are cooked, taste and season with more salt and more spice if needed.
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Divide baby spinach between two bowls. Top with lentils and finish with feta.