Lentils, Potatoes, And Spinach With Curried Tarka

• 1 onion diced
• 2 teaspoons vegetable oil olive oil or, ghee
• 2 potatoes diced
• 1 cup lentils yellow or brown
• 2 1/2 cups vegetable stock or water
• 1 handful baby spinach
• 1/2 cup milk & cream coconut milk, soy milk
• salt
• 1 teaspoon curry powder
• 2 teaspoons butter ghee, vegetable oil, olive oil
• 1 lemon
• 1 pinch salt
• freshly ground black pepper

1. In a medium saucepan over medium heat, sweat the onions and a pinch of salt for 3-5 minutes. Meanwhile, chop and add the potatoes.
2. Add the lentils and stir. Add the stock or water, bring to a boil, and reduce heat. Simmer until lentils are just tender. This can take as little as 10 minutes for yellow lentils and 20-30 minutes for brown lentils. Add liquid if necessary.
3. Meanwhile, in a small skillet over medium heat, melt the butter/ghee/margarine or heat the oil until shimmering. Stir in the lemon zest. When fragrant, add the curry powder and a pinch of salt. Stir, then turn off the heat.
4. Stir the tarka into the lentils. Turn off the heat. Add the spinach and stir in -- it will wilt on contact. Stir in about half of your milk of choice for richness. Spoon into bowls, drizzle with additional "milk," and serve.

onion, vegetable oil olive oil, potatoes, lentils yellow, vegetable stock, handful baby spinach, milk, salt, curry powder, butter ghee, lemon, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Lentils_-Potatoes_-and-Spinach-With-Curried-Tarka-1664012 (may not work)