Ingredients:

• 1 cup dried lentils (soaked)
• 2 cups fresh spinach, washed and chopped
• 1 large onion, chopped
• 2 large tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch ginger, finely sliced
• 1 can coconut milk
• 2 tablespoons olive oil
• 2 tablespoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan, add chopped onions, and sauté until translucent.
2. Add minced garlic and sliced ginger, sauté until fragrant.
3. Stir in curry powder, garlic powder, and ginger powder, mix well and cook until aromatic.
4. Add chopped tomatoes and simmer until the tomatoes soften.
5. Add soaked lentils, mix well.
6. Pour in coconut milk, adjust heat, and simmer for 15-20 minutes until lentils are cooked.
7. Add chopped spinach, stir, and cook for an additional 2-3 minutes until the spinach wilts.
8. Season with salt and pepper to taste, adjusting the curry flavor.
9. Serve over rice or with bread.

This lentil and spinach curry is rich in protein, fiber, and various nutrients, making it a delicious and healthy vegetarian option. Enjoy!