First, make the dressing. Puree the sundried tomatoes, soy, vinegar and oil until smooth.

Set aside.

Heat a wok or deep frypan with the sesame oil then add the chopped onions, sliced shallots and carrots and toss until shiny. Add the cardamom, cumin, chilli powder and sesame seeds and saut, over a high heat until the spices are fragrant and the sesame seeds are toasted, about five minutes.

Add the lentils and stock and bring to the boil then simmer, uncovered for about 20 minutes or until the lentils are tender and the liquid has been absorbed.

In a separate bowl, toss the spinach leaves with the dressing until thoroughly coated gently fold the spinach leaves into the lentil mixture.

Crumble the feta cheese over the top, scatter the dill over and drizzle over the lime juice.

Per serving: 2160 Calories (kcal); 94g Total Fat; (38% calories from fat); 73g Protein; 267g Carbohydrate; 109mg Cholesterol; 15222mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 2 1/2 Lean Meat; 8 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates