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
½ tsp turmeric (optional)
Cover the lentils with water, bring to a boil, cover with a lid and simmer until the lentils are tender, about 1 hour. I do this in a pressure cooker, but you can do this on the stove-top or in the microwave.
Heat the oil in a saucepan.
Add the cumin seeds and, when they sputter, add the sliced onions.
Saute the onions until translucent, then add the garlic. Stir-fry for another minute.
Add the spinach and saute for another 3-4 minutes. You want the spinach to have completely thawed before adding the remaining ingredients.
Add tomatoes, chilli powder, turmeric and mustard-seed powder. Stir together for about a minute.
Add the lentils-spinach mixture and stir in.
Add salt to taste. Bring the curry to a boil, then lower the heat and simmer for five minutes.
Serve hot with rice or chapatis.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/2009/02/spicy-french-lentils-spiked-with.html