Curried lentils with veggies and yogurt

1 cup dry green lentils
3 roma tomatoes
2 cups spinach
1 med yellow onion
1 clove garlic
1 tsp curry powder
1/4 tsp cayenne pepper (or to taste)
1 tsp salt
1 tbsp olive oil
2 cups nonfat greek yogurt

Cumin goes good in this too, but don't add too much or it will overpower the curry.

Cook lentils according to directions on package-usually says to boil for 15-20 min in 2 cups water per 1 cup of lentils. In the meantime chop onion and saute in olive oil. When translucent, add chopped tomato and garlic. Cook for 5 min and then add spinach, cooking until wilted. When lentils are done, add veggies and spices. Serve topped with 1/2 cup yogurt per serving.

Serving Size: makes 4 1-cup servings