• 1 1/2 cups dry red lentils, rinsed
• 3 cups water
• 1 tablespoon olive oil
• 1/4 cup chopped yellow onion
• 1 tablespoon tomato paste
• 3 teaspoons curry powder
• 1 teaspoon mustard seeds
• 1 box (10 oz) Birds Eye® Chopped Spinach, thawed and squeezed dry
• 1 can (13.5 oz) coconut milk

1. Place red lentils and water in a saucepan. Bring to a boil over HIGH heat; cover, reduce heat and simmer 10 minutes.
2. Heat oil in a large skillet over MEDIUM heat. Add onion, tomato paste, curry powder and mustard seed. Cook, stirring frequently, until soft and fragrant, about 3 minutes. 
3. Stir in spinach, coconut milk and lentils; reduce heat and simmer until thickened, about 10 minutes.
4. Season to taste with salt and season with hot pepper sauce, if desired.  

Serve with Indian flatbread, such as Chapatti or Naan.