1 tablespoon olive oil
The lentils are best eaten as soon as they are made.
Heat a large sauté pan over medium high heat. Add the oil and the shallot and sauté for 2 minutes, or until tender. Add the garlic and ginger and cook for 1 minute, or until fragrant. Stir in the cumin and paprika. Stir in the lentils and cook for 1 minute. Add the wine and thyme. Simmer for about 2 minutes, or until the wine is almost completely reduced.
Fold in the spinach. Drizzle in the olive oil and fold in the cilantro. Season to taste with salt and pepper. Serve immediately