The exotic scent of curry enlivens this Indian-influenced meatless dish, with lentils and spinach slow-cooked and topped with cool yogurt.
Some legumes (dried beans) are soaked before cooking. Lentils and dried peas don't require soaking.
For a stronger curry flavor, use 2 tablespoons of curry powder.
Acidic ingredients such as tomatoes, prevent legumes such as lentils from cooking until they are tender. Add the tomatoes after the lentils have cooked completely.
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