2 garlic cloves, crushed
1 lemon, cut in half
1 red onion, finely chopped
150–200g/5½–7oz baby spinach leaves
300g/10½oz long-grain (or basmati) rice, cooked, to serve
350g/12oz dried yellow split peas
salt and freshly ground black pepper
1 tsp ground cumin
4 tsp mild curry powder
1 vegetable stock cube, crumbled
200g/7oz plain or Greek-style yoghurt (low fat if preferred), to serve