Step 1

Chop veggies, ginger and garlic.

Step 2

Heat oil in large pot, such as a dutch oven, over medium high heat. Add onion, sauté one minute.

Step 3

Add carrots and potato, stir and cook 2-3 minutes.

Step 4

Add ginger and garlic, stir, cook an additional 2-3 minutes. Mix in all spice powders.

Step 5

Rinse lentils and add to pot. Stir and then mix in tomatoes. Cook 5-8 minutes.

Step 6

Stir in broth and water. Bring to low boil. Reduce heat to medium low, cover and simmer until lentils are cooked, about 45-60 minutes depending on the lentil variety. Stir and check every 15 minutes.

Step 7

Once lentils are cooked, stir in cream and spinach. Cook until spinach is wilted, 2-3 minutes. Taste and adjust salt to your liking.