1/2 cup onion, finely diced
1 tsp olive oil
2 cups dried lentils, rinsed and sorted
3 cups vegetable broth
3 cups water
2 tsp tumeric (you could use curry powder as a substitute)
1 tsp cumin
1-2 tsp cayenne pepper (depending on your desired heat)
salt and pepper to taste
~1 pound fresh spinach, washed and lightly chopped
Saute onion in olive oil, for about 3 minutes. Add lentils and all liquids. Bring to a boil and then simmer for 20 minutes. Add seasonings and mix well. Add spinach, wilting it into the mixture. (Add an additional 1/2 cup of water if needed to absorb the spinach into the lentils.) Simmer until most of the water is gone and the spinach is soft, about 10 minutes.
Serve with naan or any other desired bread. Could also be served over rice or quinoa. (Feel free to add garlic, thyme, red pepper flakes, or any other spices to this dish). This makes quite a large pot of beans, so if its only for one or two people, you might want to halve it. Unless you love it as much as I do!