6 tbsp oil
1 onion
1 tsp salt
1 inch peeled chopped ginger
5 cloves garlic chopped
5 1/2 cups water or broth
2 tsp curry powder
1 tsp turmeric
1/2 tsp cumin
1 cup red lentils
3 carrots
3 cups chopped spinach leaves
1 cup frozen peas
1/2 cup shopped cilantro
1/4 tsp cumin seeds
1/4 tsp red pepper flakes
Instructions:
Cook onions in oil, add ginger and garlic, cook until done, then add to blender with 1/3 cup water and puree. Toast spices in dry pot for one minute, add lentils and water/broth, onion puree, cook for 30 minutes, add carrots and salt, cook until carrots are tender, add spinach, peas, cilantro, serve over rice.