Sprouted lentils and spinach

Sprouted green lentils 2 cups, steam cooked.
Spinach a bundle, chopped.
Grated coconut 1 cup, shallots 3, garlic cloves 3, both chopped.
Coconut oil 2tbsp., salt to taste, cumin seeds 1/2 tsp.
Heat oil in a pan, drop in cumin seeds, allow to brown, add shallots and garlic, sauté till tender, add spinach and salt, sauté till cooked, add coconut and cooked lentils, combine well.
Serve with rice.