Red Lentils and Spinach in Masala Sauce

Ingredients

• Masala Paste:
• 1½ teaspoons cumin seeds
• 1½ teaspoon coriander seeds
• 2" piece ginger, peeled and cut into pieces
• a dash of red pepper flakes
• 1 tablespoons smoked paprika
• 1 tablespoon garam marsala
• 1 teaspoon salt
• 2 tablespoons peanut or other nut oil
• 2 tablespoons tomato paste
• ⅓ cup packed cilantro leaves

• ~~~~~~~~~~~~~~~~~~~~~~
• 1 tablespoon coconut oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• ⅓ cup masala paste
• 1 can stewed tomatoes
• 1 can coconut milk
• 2 cups red lentils
• 4 cups water (for lentils)
• 2 handfuls spinach, chopped
• 1 teaspoon garam masala
• a couple dashes of lemon juice

Directions

1. Put 2 cups dry red lentils in rice cooker and add 4 cups water. Set to white rice cycle and let that cook while preparing the masala sauce.
2. To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices. (I use my food processor.)
3. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam masala, 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.
4. 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.
5. 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.
6. Add in lentils and reduce heat to medium low. Simmer, stirring often, until mixture cooks down to the texture you want. About 5-10 minutes.
7. Stir in remaining 1 tsp garam masala and a couple dashes of lemon juice. Add additional salt, if needed.
8. Add chopped spinach and simmer until wilted, a couple minutes.
9. Serve over rice.

Adapted from Naturally Ella