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Sauté ginger in sesame oil over medium heat.
Mix in lentils and spices.
If using bok choy, separate the white and green parts to cook the white parts longer.
Add in coconut milk and 1 cup of water.
Raise temperature to high and bring to boil.
Once boiling, cover and turn down to a simmer and let cook for 15 minutes or until lentils are soft.
Add in extra water if needed.
In the last 1-3 minutes, add in greens (spinach needs about a minute, bok choy could use a little more).
Serve and enjoy!