1. Spray a large pot lightly with oil and heat it over high heat. When hot, add the cumin and mustard seed; cook for 1 minute or until seeds begin to pop. 2. Add the onion and saute for 3 minutes. 3. Add the lentils, water, Vadouvan, garlic, and coriander. Bring to a boil, reduce heat, and cook, covered, until lentils are completely soft, about 20 minutes. 4. Add the tomatoes and salt to taste. Simmer, uncovered, adding more water if necessary, for about 20 minutes. 5. Just prior to serving, stir in the spinach and cook just until wilted but still bright green. ---------------------------------------------------------------------------
Nutrition
Ingredients
