Lentil and Spinach Curry

• 2 cups Red Lentils
• 3 cups Water
• 2 teaspoons Vegetable Base
• 2 teaspoons Olive Oil
• 1 whole Onion, Diced
• 2 cloves Garlic, Minced
• 2 teaspoons Curry Powder
• 1 teaspoon Turmeric
• 1 teaspoon Ginger Root, Grated
• 1 teaspoon Cumin
• 1 teaspoon Sugar
• 1 package (10 Oz. Size) Frozen Spinach, Cooked And Drained
• 1 can (14 Oz. Size) Crushed Tomatoes
• 1 pinch Salt

1. Rinse lentils in cold water.
2. In a saucepan, combine lentils and water.
3. Bring to boil and add vegetable base.
4. Simmer covered for about 2025 minutes until lentils are soft and liquid has been absorbed.
5. When done, remove from heat and set aside.
6. While lentils are cooking, heat oil in a large non-stick skillet.
7. Saute onions and garlic for 35 minutes until soft.
8. Add spices and sugar and cook for another minute.
9. Add spinach, crushed tomatoes and cooked lentils.
10. Add salt to taste.
11. Serve over basmati rice.

red lentils, water, vegetable base, olive oil, onion, garlic, curry, turmeric, ginger root, cumin, sugar, frozen spinach, tomatoes, salt

Taken from tastykitchen.com/recipes/main-courses/lentil-and-spinach-curry/ (may not work)