1. Heat the oil in a pan over a medium heat.
2. Add the onions and cook until golden brown.
3. Stir in the lentils and Major Sri Lankan Pan-Asian Base Paste. Stir-fry for 2 minutes.
4. Add the coconut milk and water and cook over a low/medium heat for about 8-10 inutes.
5. Add the chickpeas.
6. When the lentils are tender, finish with the lemon juice and stir in the spinach to wilt. Serve.