Spinach-and-Garlic Lentils

• 1 pound split orange lentils (masoor dal), picked through and rinsed (about 2 1/4 cups)
• 1 medium tomato, chopped
• 3 cloves garlic, thinly sliced
• One 2-inch piece ginger, finely chopped
• 1 serrano chile, thinly sliced, (remove seeds for less heat)
• 1 teaspoon ground turmeric
• 5 ounces baby spinach (about 4 tightly packed cups)
• Juice of 1/2 lemon
• Kosher salt
• 3 tablespoons unsalted butter
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon brown mustard seeds

1. Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan.
2. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes.
3. Add the spinach to the pan in batches and stir until wilted.
4. Add the lemon juice and 1 1/2 teaspoons of salt.
5. Remove from the heat.
6. Melt the butter in a small skillet over medium heat.
7. Add the remaining clove of garlic and the cumin seeds and mustard seeds.
8. Swirl until the garlic and is golden and fragrant, about 3 minutes.
9. Pour the lentils into a large serving bowl and drizzle with the garlic butter.
10. Serve hot.

orange lentils, tomato, garlic, ginger, serrano chile, ground turmeric, baby spinach, lemon, kosher salt, unsalted butter, cumin seeds, brown mustard seeds

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spinach-and-garlic-lentils.html (may not work)