Lentil Curry

1 large onion, finely chopped
2 garlic cloves, minced
1 2-inch piece fresh ginger, peeled and grated, or powdered ginger mixed in with the other spices
1-2 tblsp curry powder(s)
2 (14.5 oz) cans diced tomatoes
1 can lite coconut milk
1 cup red lentils, rinsed and picked over
2 cups spinach, roughly chopped
Fresh chopped cilantro for garnish

Heat olive oil in a large saucepan (or skillet) over medium-high heat.
Add onions, a pinch of salt, and sauté until translucent, about 6 minutes.
Add garlic and sauté for 1 more minute. Add ginger and spices and sauté for 30 seconds.
Add diced tomatoes and coconut milk and give a good stir.
Bring to a simmer, cover, and cook for 5 minutes.
Remove from the heat and puree with the help of an immersion blender.
Add lentils, and salt, cover, and cook on low until tender, about 20 minutes, stirring every so often. (If using brown instead of red lentils you have to go lots longer - close to an hour).
At this point if the liquid has absorbed but the lentils are still not tender, add ½ of water and cook on low until lentils are tender (don’t overcook them though or they will become mushy.)
Remove from the heat and fold in chopped spinach.
Take a taste and adjust seasoning as needed.
Sprinkle with chopped fresh cilantro and serve.

Source: http://www.theironyou.com/2016/12/vegan-red-lentil-and-spinach-tikka.html