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Ingredients
2teaspoonextra virgin olive oil
3cuponiondiced, about 3 medium
6clovegarlicfinely chopped
2tablespoonfresh gingerpeeled and grated
1teaspooncrushed red pepper
1teaspoonground cumin
1teaspooncoriander seeds
1teaspoonmustard seeds
1 1/2tablespoonground turmeric
2teaspoongaram masala
1 1/2 cupdry lentil
28ouncecanned diced tomatoes
28ouncecanned lite coconut milk
3cupvegetable stock
1/2teaspoonfreshly ground black peppermore or less to taste
3tablespoonfresh lemon juice
4cupfresh spinach
Instructions
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
Stir in lemon juice and spinach until it wilts.
Reheating Instructions
Reheat to desired temperature using the stove top or microwave.