Rinse the lentils well and cook them in a pan for 40 minutes with the bay leaf and a pinch of salt. Drain and rinse to cool them.
Clean and finely chop the onion with the garlic and chili pepper. Heat the sesame oil in a pan and brown them well. Add the chopped fresh coriander and the coriander seeds, and sauté until they start to crackle. Add all the other spices and mix for a few minutes.
Add the lentils and cook for 5 minutes over medium heat. Pour in the vegetable stock and continue cooking for 15 minutes. Pour in the Isola Bio Coconut Cuisine Cream and continue cooking for another 10 minutes or until the stock in the soup has thickened slightly, stirring occasionally. Taste in order to season with salt and pepper if necessary, and add the spinach leaves. Stir and turn off to ensure that the spinach wilts slightly without cooking. Pour the soup into the dishes and garnish with a few drops of Isola Bio Coconut Cuisine Cream and a sprinkling of pepper. Serve lukewarm.
PREPARED WITH: Isola Bio Coconut Cuisine Cream