Wash and soak your lentils, split peas, and rice in a single large bowl of at least 10h. Make sure to add a lot of water as these are going to swell and double the volume.
Place a big saucepan on medium heat and bring all the dry spices and leaves, cover and stir now and then for about 5 mins.
Meanwhile, chop the onions, mince the ginger, turmeric, and garlic. Bring them in the pan and give them a stir for 2 mins before adding the coconut oil and stir again. cover them and let them cook for 8 mins on medium heat as you keep on stirring.
Rince the legumes and drain the water.
Bring them in the pan, stir everything together, then cover with some boiling water. The water should be covering about 2 cm above the legumes.
Increase the heat till the boiling takes place then reduce to medium high heat
Cover and let this cook for about 12 minutes on medium heat, you keep on stirring now and then, BUT YOU MUST BE VERY GENTLE when STIRRING.
In between, add any cream of your choice, I added my yummy creamy carrot sauce.
During this time, rinse out your spinach, cut them into halves if you've big leaves. wipe your mushrooms with a kitchen paper to wipe off any soil. Cut them into desired size.
Add salt, peppers and turn off the heat.
Add the mushrooms and the spinach, fold them in GENTLY, Cover, and leave the meal to cool for about 10 mins then serve and enjoy your lentil curry with rice & split peas.
NOTE; since the legumes are already soft and swollen, they're not going to take long to cook, so don't overload them with water unless you want a lot of sauce which we can say soup!