Submitted by: Kate from Milwaukee, Wisconsin
Add cooking oil to a large pot and heat over a high heat.
When hot, add the cumin and mustard seeds, cook until seeds begin to pop.
Add Vadouvan, onion, garlic and coriander, stir for another minute. Salt to taste.
Add the lentils and soup stock.
Bring to a boil, reduce heat, cover and cook until lentils are soft, about 20 minutes.
Add the tomatoes, bring to a simmer, salt to taste, add more water or stock if necessary.
Just before serving, stir in the spinach so it is wilted, but still bright green.
More About This Recipe
Vegetable stock keeps this dish vegan, but I found it to be tastier with chicken stock.