Brown Lentil and Spinach Curry

I have had a few people ask me about this recipe that we have made several times in the past month. It is really delicious for anyone, but has become one of our favorite vegan recipes. I originally got this recipe on Tasty Kitchen and made it as posted, with red lentils and canned tomatoes. It was good this way but then my sister-in-law, Kerry, tried making it with brown lentils and cherry tomatoes and that became our favorite way to eat it! The fresh cherry tomatoes really give a sweet pop in your mouth and the brown lentils give it some texture.

The kids really love this recipe, too... well, as much as Adelaide loves anything that isn't fruit, which means she will eat it with a little help. I have been going mild with the curry powder. If you like more spice in your curry, up the amount on the curry powder. One tablespoon keeps it mild enough for me not to worry about the kids, but Ben usually adds some hot sauce when he gets his second serving.

Brown Lentil and Spinach Curry
Ingredients:
2 cups cooked brown lentils
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon tumeric
1 teaspoon grated ginger root (or can use ground ginger)
1 teaspoon cumin
1 (16 oz) package frozen spinach, cooked and drained
1.5 cups cherry tomatoes, halved
Salt

Heat oil in large non-stick skillet over medium heat. Saute' onion and garlic about 5 minutes or until onions are transparent. Add curry powder, tumeric, ginger and cumin and cook for a couple of minutes. Add spinach, lentils, tomatoes and salt and heat through. Tomatoes should start to soften a bit. Serve with brown basmati rice.