Curried Red Lentils with Spinach

This is another great go-to weeknight meal to serve with rice or potatoes. It has a mild Indian flavor influence which is great for adding to the rotation to mix things up a bit.

Ingredients

• 2 tablespoons olive oil
• 1 chopped onion (or 2 tablespoons dried onion powder)
• 1 tsp garam masala powder
• 1 tsp tumeric or curry powder
• 1 tsp ginger ground
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper
• 1 tsp salt
• 1.5 cups red lentils
• 14 oz can diced tomatoes
• 3 cups water
• 2 cups frozen spinach

Directions

• Cook the onion in the oil on medium heat until translucent (about 3-4 minutes). If using onion power, just heat the oil.
• Add the dried spices to the hot oil and allow to bloom 1-2 minutes but keep from burning.
• Add the remaining ingredients except frozen spinach.
• Bring to a boil then cover and simmer on medium low heat for 30 minutes.
• Remove the lid, stir in the frozen spinach, and allow to thaw and heat up in the carryover heat for 2-3 minutes.
• Serve with cooked rice, potatoes, or just eat on its own.