Spinach Dhal

• 8 oz lentils
• 2 cups water
• 2 cups vegetable nage
• ½ tsp turmeric
• 1 tsp fresh ground ginger
• 5 oz baby spinach
• ½ cup fresh chopped cilantro
• 1 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 2 tbsp shallot, thinly sliced
• 2 tsp cumin seed
• 2 tsp mustard seed
• 1 tsp curry powder
• 1 tsp ground cumin
• 2 tsp coriander seed
• 1 tsp ground coriander
• 1 hot chile, thinly sliced

In a medium saucepan over medium heat, bring the lentils (after rinsing) to a boil with the water, nage, turmeric and ginger. Reduce the heat to a simmer for 20 minutes, until the lentils are tender. Add the spinach and cilantro and cook for another 8-10 minutes. In a small pan, heat the oil and add the garlic, shallot, cumin, mustard, coriander, curry and hot pepper. Cook over high heat for 2 minutes to release the flavors. Add this to the lentils, stir season with salt and pepper and serve with warm naan.