Ingredients
- 2 t olive oil
- 1 medium yellow onion, minced
- 2 cloves garlic, minced
- 2 t grated fresh ginger
- 1 t ground cumin
- 1 t ground coriander
- 1 t curry powder or garam masala
- 1/2 t turmeric
- 1/2 t salt
- 1/4 t freshly ground black pepper
- 1 14-oz can diced tomatoes
- 1 c red lentils, rinsed
- 2 1/2 c water
- 4 c chopped baby spinach
- 2 c small cauliflower florets, steamed
- cooked brown basmati rice, to serve
Directions
In a large saucepan over medium heat, heat oil. Add onion, cover, and cook until softened, about 5 minutes. Remove lid and stir in garlic, ginger, cumin, coriander, curry powder, turmeric, salt, and pepper. Cook until fragrant, about 2-3 minutes.Add tomatoes, lentils, and water and bring to a boil. Reduce heat to medium-low and simmer until lentils are soft, about 40 minutes. Stir in spinach and cook for 2 minutes, or until wilted, then stir in steamed cauliflower an cook 1 minute to heat through. Serve immediately in bowls, ladled over basmati rice.