Spinach, Red Lentil, and Bean Curry

Ingredients

• 1 cup red lentils
• 1/4 cup tomato puree
• 1/2 (8 ounce) container plain yogurt
• 1 teaspoon garam masala
• 1/2 teaspoon ground dried turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ancho chile powder
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 (1 inch) piece fresh ginger root, grated
• 4 cups loosely packed fresh spinach, coarsely chopped
• 2 tomatoes, chopped
• 4 sprigs fresh cilantro, chopped
• 1 (15.5 ounce) can mixed beans, rinsed and drained

Directions

Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.

In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.

Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.

Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.