Indian-SpicedLentil RaguMakes 4 servingsMultiple fl avor layers transform everyday lentils into a special dish thatis especially good served over fragrant basmati rice to catch every dropof the delicious sauce.3 ⁄4 cup brown lentils1 (10-ounce) package frozenspinach, thawed2 tablespoons canola or otherneutral oil1 medium yellow onion, chopped2 garlic cloves, minced11⁄2 teaspoons grated fresh ginger1 tablespoon hot or mild currypowder1⁄2 teaspoon ground coriander1⁄4 teaspoon ground cumin1 (14.5-ounce) can diced tomatoes,undrained1⁄2 teaspoon salt1⁄4 teaspoon black pepper1⁄2 cup plain vegan yogurt1 Bring a medium saucepan of salted water to boil over high heat. Addthe lentils, return to a boil, then reduce heat to low. Cover and cook untiltender, 40 to 45 minutes. During the last 5 minutes of cooking, add thespinach. Drain and set aside.2 In a large skillet, heat the oil over medium heat. Add the onion, cover, andcook until tender, about 7 minutes.3 Stir in the garlic, ginger, curry powder, coriander, and cumin. Cook for1 minute, then add the tomatoes with their juice and cook, stirring to blendthe fl avors, for 5 minutes. Stir in the cooked lentils and spinach, salt, andpepper. Simmer until the mixture is hot and the fl avors are blended, about10 minutes. Taste and adjust the seasoning, adding a bit more curry powderor salt if necessary. Serve hot with the yogurt on the side.

Splurge a LittleUse fresh spinach instead of frozen, adding it when you addthe tomatoes.