Ginger Lentils with Spinach

This recipe is quick, delicious, warming, a hit with our kids, and spot hitting on these spring days that cool down as the sun sets for dinner.

• 2-3 inches fresh ginger root, grated

• 1 pinch dried serrano (or other hot pepper), optional

• salt, 1 tsp cumin seeds

• 1/2 tsp brown mustard seeds

• 1 tsp turmeric

• 3-5 cloves garlic, crushed

• 1-2 TBSP lemon juice

• 1 small red onion, finely chopped

• 3 TBSP butter, olive oil, coconut oil, or ghee

• 1 bag frozen heirloom tomatoes, roughly chopped (or can of crushed tomatoes)

• 2 1/2 cups orange lentils

• 4-5 cups of water (or a veggie or chicken broth if you prefer, just scale back on the salt you add later)

• 2 bags spinach, chopped into fine ribbons

In a large pan, sauté the garlic, onion, ginger, cumin seeds, and mustard seeds with the butter (or olive oil, coconut oil or ghee.) When the garlic and onions are cooked through, add the turmeric, lentils, tomatoes, and water. Cook until the lentils are tender, making sure to stir now and then to keep the bottom from burning. (Add more water if needed to get the lentils to cook all the way through.) Add the chopped spinach, salt, and lemon and adjust the desired flavor with lemon, salt, and dried hot pepper. Enjoy on it’s own with bread dipped in, or over rice.