Halve the mushrooms. Slice the halves again so you have little quarter-slices of mushroom.
Set a large pan over a high heat for 1 min. Add the mushrooms to the pan with a good pinch of salt and pepper. Cook over a high heat, stirring often, for 5 mins (no oil needed), to help remove some of the moisture from the mushrooms.
Peel and grate 1 tbsp ginger. Thinly slice the chilli. Peel and grate the garlic. Add the ginger, half the chilli, the garlic and 1 tbsp oil to the pan with your mushrooms. Lower the heat a little. Cook for 10 mins or till the mushrooms have a little colour.
Drain the lentils. Rinse well. Add to the pan along with 1 tbsp of the tamari. Cook for 1-2 mins. Pour in 500ml boiling water. Crumble in the stock cube. Bring to the boil for 2 mins to thicken a little. Add more chilli, tamari or ginger to taste.
Dish up into warm bowls. Chop the chives. Sprinkle over the soup and serve.
DID YOU KNOW?
Spinach is high in minerals, especially magnesium,
which assists in muscle and nerve function.