Step 1

Pick through lentils and discard any shriveled ones. Rise well with cool water and strain.

Step 2

Heat a large stock pot on the stove top to medium heat. Add 2-3 teaspoons oil to coat bottom of pan and add onions. Saute for 4-5 minutes until tender.

Step 3

Add garlic, ginger, curry powder, curry paste (feel free to start with just a little curry paste and add more to taste later), coriander, cumin, cayenne, and mustard seeds. Saute for 1-2 minutes, stirring often.

Step 4

Add diced tomatoes (do not drain), chicken broth, sugar, salt, pepper, and lentils.

Step 5

Bring pot to a boil and reduce to a low simmer. Cover pot and cook, stirring occasionally, for 10-15 minutes until lentils are softened. (tip: this is super flexible, if you need more liquid, add some. If it's not thick enough, just simmer longer)

Step 6

Add spinach and stir to wilt. You can add as much or as little spinach as you want. If you don't like large pieces of wilted spinach, just tear or chop it before adding.

Step 7

Finally add cilantro and lemon or lime juice and season with additional salt and pepper to taste. You can also add more curry paste if desired, I suggest dissolving it in a small cup full of the warm broth from your pot first and then adding back in.

Step 8

Serve over rice with naan on the side with a dollop of yogurt drizzled with olive oil and sprinkled withe additional salt, pepper, and cilantro.