Vegan Spinach and Lentil Curry

Cooking the Lentils:

1. In a large saucepan, combine the lentils with 2 cups of water. Bring to a boil.
2. Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender but not mushy. Drain any excess water and set the lentils aside.

Making the Curry:

1. In a large, deep skillet or pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic and ginger. Sauté for another minute until fragrant.
4. Add the curry powder, ground turmeric, ground cumin, ground coriander, and red pepper flakes. Cook for 1-2 minutes, stirring constantly, to toast the spices.
5. Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine.
6. Add the cooked lentils and season with salt and pepper to taste. Stir well.
7. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 10-15 minutes, allowing the flavors to meld together.
8. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
9. Squeeze the juice of one lemon into the curry and stir to combine.