Red Lentils and Spinach in Masala Sauce

Masala Paste:
1½ teaspoons cumin seeds
1½ teaspoon coriander seeds
2″ piece ginger, peeled and cut into pieces
1-3 teaspoons red pepper flakes
1 tablespoons smoked paprika
2 teaspoons garam marsala
1 teaspoon salt
2 tablespoons peanut or other nut oil
2 tablespoons tomato paste
⅓ cup packed cilantro leaves
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1 tablespoon coconut oil
1 small red onion, diced
2 cloves garlic, minced
⅓ cup masala paste
1 cup stewed tomatoes
1 cup coconut milk
½ cup red lentils
2 handfuls spinach

To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.
In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Give a couple pulse to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes. Remove from heat and fold in spinach.
Serve with your favorite grain, extra cilantro, and a dollop of greek yogurt.


Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user LORILIPS.