Ingredients:

• 1 cup – French Puy Lentils (can substitute with whole green lentils or Masoor)
• 1 12-oz package of frozen spinach, preferably thawed
• 1 onion, thinly sliced
• 4-5 Cloves of garlic, thinly sliced
• 1 large tomato, diced
• 2 tsp – black mustard seeds, ground into a powder in a food processor of coffee grinder
• 1 tbsp – canola or other vegetable oil
• 1 tsp – Cumin seeds
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric (optional)

Method:

1. Boil together the spinach and lentils until the lentils are tender.
2. Heat the oil in a saucepan. Add the cumin seeds and, when they sputter, add the sliced onions.
3. Saute the onions until translucent, and then add the garlic. Stir-fry for another minute.
4. Add the tomatoes, chilli powder, turmeric and mustard-seed powder. Stir together for about a minute.
5. Add the lentils-spinach mixture and stir in.
6. Add salt to taste.
7. Bring the curry to a boil, then lower the heat and simmer for five minutes.
8. Serve hot with rice or chapattis.
9. Recipe Courtesy: Holy Cow Vegan