Curried Lentils with Basmati Rice

Based on a recipe for Indian Lentil Pilaf from Vegetarian Times, but heavily modified when said recipe turned out to be unacceptably bland.

- 1 cup brown lentils, rinsed and sorted
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 3 medium, diced
- 1 cup basmati rice
- 4 large cloves garlic, crushed and chopped
- 1 tablespoon grated fresh ginger
- 1 regular sized can petite diced tomatoes, with juices
- 1.5 cups vegetable broth (or water)
- 1 cup frozen chopped spinach
- 2 tablespoons butter
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- plain yogurt and chopped cilantro for garnish

Bring lentils and 4 cups water to a boil in a large pot. Reduce heat and simmer 15-20 minutes, or until lentils are al dente. Drain, reserving 1 cup of lentil water, and set aside.

Wipe out the pot, then return it to the stove and cook the onions over medium heat, stirring frequently, until they acquire a deep golden color. Add the rice, garlic, and ginger and cook for 3-4 minutes, or until the rice is evenly coated with oil and beginning to smell toasty.

Stir in tomatoes, broth, lentils, and reserved lentil water, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until liquid is absorbed and rice is tender. While the pilaf is cooking, melt the butter in a small skillet over medium heat until the foam has subsided. Stir the garam masala and curry powder into the hot butter, and stir fry the spices until they are fragrant, approximately 2 minutes. After 20 minutes, remove the pilaf from heat, stir in the spice butter and spinach, and allow to stand, covered, for 10 minutes.

Stir the pilaf once more before serving to distribute the spinach, add salt to taste, and serve topped with plain yogurt and chopped cilantro. Serves 6 to 8.