2 cups red lentils, rinsed and drained
5 cups water
1/4 tsp turmeric
2 tsp freshly grated ginger
1 medium bunch spinach, washed well and roughly chopped (leaves only)
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
5 garlic cloves, thinly sliced
2 tsp cumin seeds
2 tsp mustard seeds
1 tbsp ground cumin
1 1/2 tsp ground coriander
1 fresh jalapeno, thinly sliced (for garnish)
Put the lentils, water, turmeric, and ginger in a dutch oven or large pot. Bring to a boil and skim off any foam that collects on the surface. Turn the heat down so the mixture is simmering, and let cook for 20 minutes, stirring occasionally and adding more water in 1/4 cup increments if it begins to look dry. If they are particularly soupy, turn the heat up slighly so some of the water evaporates.
Add the spinach, cilantro, and a few pinches of salt, cover, and simmer for about 5 minutes.
Taste and add more salt if necessary.
Heat the oil in a small frying pan over medium high for about 30 seconds. Add the garlic, cumin, mustard seeds, ground cumin, and ground coriander. Stir fry for about 2 minutes, then pour into the lentils and stir well.
Serve immediately, with slices of fresh jalapeno (if desired)
From Cate's World Kitchen (http://catesworldkitchen.com/)