Chop garlic, ginger, and spring onions.
Cut cherry tomatoes in half.
Roughly chop cilantro.
Drain and rinse lentils and chickpeas
Heat large skillet on high heat
Add cumin and fennel seeds to the pan, heating for about 30 seconds.
Add the rest of the spices heating for an additional 30 seconds.
Add spring onions, ginger, and garlic to the pan and reduce heat to medium. Cook for 3 minutes, stirring on occasion so they don't stick.
Add cherry tomatoes to the pan with the salt.
Add lentils, chickpeas, broth, and tomatoes.
Add tamari, spinach, date paste, and lime juice, bringing to a boil.
Reduce heat and cook for 2 minutes.
Serve with chopped cilantro and a Daniel Fast approved bread.