Difficulty Level: Easy
I made this lentildish for my vegetarian son to eat at a family dinner at my mother-in-law's where the main course was a roast. Otherwise he gets to eat salad and potatoes. I didn't add as much liquid as the recipe calls for, because I wanted it to be more like a stew, but it really is supposed to be a soup.
I thought is was quite delicious, and everybody at the table was interesting in trying it. It was very simple to make and didn't take much time at all. There weren't any leftovers, but I bet this would be even better the next day. It makes a lot, so you could have lunch for a couple of days.
|1 large||onion, diced|
|1 lb||white button or baby bella mushrooms, roughly chopped|
|2 medium‑sized||red or white potatoes, cubed|
|1 inch||fresh ginger, minced|
|6 cloves||garlic, minced|
|1 Tablespoon||garam masala|
|2 teaspoons||red chili powder|
|1 28‑ounce||can of diced tomatoes|
|10 ounce||bunch of spinach, cleaned and cut into ribbons|
|1 cup||red lentils|
|3 cups||of water or broth|
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