In a pot of boiling water sent down the finely chopped onion and carrot and tampering with cumin, coriander and curry. Leave to boil until tender vegetables. Then add pre-washed with cold water red lentils and leave to simmer for about 10 minutes. During this time in a hot frying pan with sunflower oil lightly fry previously seasoned with salt chicken legs, then remove them from fat. Add the legs and spinach to the dish, cover with a lid and leave to boil for 40 minutes or until chicken is cooked completely. Finally, season with salt and pepper. Optional can be served with boiled rice.