Indian Lentils and Spinach

Ingredients

• 1 tablespoon oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• ½ teaspoon turmeric
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 (14-ounce) can diced tomatoes
• 1 (10-ounce) package frozen spinach, thawed and drained
• Salt and pepper, to taste

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the cumin, coriander, chili powder, and turmeric and cook for 1 minute more.
2. Add the lentils and broth and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
3. Stir in the tomatoes and spinach and cook until heated through, about 5 minutes. Season with salt and pepper to taste.
4. Serve hot.

Interesting Facts

• Lentils are a great source of protein and fibre.
• Spinach is an excellent source of vitamins A, C, and K.
• This dish is vegan and gluten-free.