Step 1

To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.

Step 2

In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Pulse a couple more times to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.

Step 3

Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.

Step 4

Stir in masala paste and cook for 1-2 minutes, then add stewed tomatoes and coconut milk. Stir together and bring to a boil.

Step 5

Add in lentils and reduce heat to low. Cook, stirring often, until lentils are tender, 20-25 minutes. If liquid has absorbed but lentils are still not tender, add 1/2 cup of vegetable broth and cook until lentils are tender. Remove from heat and fold in spinach.

Step 6

Serve with your favorite grain, extra cilantro, and a dollop of plain greek yogurt.