LENTILS-FRENCH LENTILS SPIKED WITH MUSTARD

1 cup French Puy Lentils
1 12- oz package of frozen spinach
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
1/2 tsp turmeric




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FOR CALC PURPOSES ONLY
1 cup Lentils
1 package (10 oz) yields Spinach, frozen
1 large Onions, raw
1 medium whole (2-3/5" dia) Red Ripe Tomatoes
1 1tsp Olive Oil

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.


Serving Size: 1 CUP

Number of Servings: 2

Recipe submitted by SparkPeople user DANDELIONWINE_O.