Rinse and drain the red lentils. Peel the onions and finely chop them. Peel and degerm the garlic, then press it with the ginger.
Place the olive oil in a large pan and cook the onions. Once the onions are of a golden brown color, add the garlic cloves, ginger and spices. Cook for 2 minutes, stirring occasionally.
Add the lentils, crushed tomatoes, coconut milk and broth, mix well and simmer over medium heat for 30-40 minutes, stirring occasionally until the lentils are tender.
At the end of cooking, add the spinach leaves. Mix well, serve with basmati rice and sprinkle with crushed cashews and chopped parsley.