Red lentil and spinach curry

Ingredients for 4 servings:

• 120 g onion(s)
• 3 tbsp oil
• 1 tbsp curry paste, yellow
• 300 g lentils, red
• 2 cans of chopped tomatoes, approx. 400 g each
• 300 g spinach
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and finely dice the onions. Heat the oil in a large pot. Briefly sauté the onions over medium heat and fry with the curry paste for about 2 minutes. Rinse the lentils in a sieve and add them with about 450 ml of water and the tomatoes. Bring to a boil and simmer over low heat in a covered pot for about 15-20 minutes, until the lentils are tender. Meanwhile, wash the spinach and drain well. Defrost frozen spinach beforehand. Stir the spinach into the lentils and cook in the covered pot for 2-3 minutes. Season with salt and pepper. Serve with rice, flatbread, or naan bread.