Lentil and Spinach Curry

Ingredients

• •1 cup dried lentils (any variety)
• •3 cups vegetable broth
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 inch ginger, minced
• •1 can (14 oz) diced tomatoes
• •2 cups fresh spinach, chopped
• •1 tablespoon olive oil
• •1 teaspoon cumin seeds
• •1 teaspoon turmeric powder
• •1 teaspoon garam masala
• •Salt, to taste
• •Pepper, to taste
• •1 tablespoon lemon juice (optional)
• •Fresh cilantro, for garnish (optional)

Instructions

1. 1

   Rinse the lentils under cold water until the water runs clear. Set aside.

2. 2

   In a large pot, heat olive oil over medium heat. Add cumin seeds and sauté until fragrant, about 1 minute.

3. 3

   Add chopped onion, garlic, and ginger to the pot. Cook until the onion becomes translucent, about 5 minutes.

4. 4

   Stir in turmeric and garam masala, cooking for an additional 1 minute to toast the spices.

5. 5

   Add the rinsed lentils, diced tomatoes (with juice), and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.

6. 6

   Once lentils are cooked, stir in chopped spinach and cook for another 5 minutes until spinach is wilted.

7. 7

   Season with salt, pepper, and lemon juice to taste. Adjust seasoning as needed.

8. 8

   Serve warm, garnished with fresh cilantro if desired.