Red Lentils and Spinach in Masala Sauce is an amazing recipe and really easy to pull off provided you ditch everything Indian about it and do it Mediterranean-style. I'm really not into Asian cuisine. At all. So I ain't using no hippie coconut milk and peanut oil. And who has the time to toast a bunch of exotic seeds for every meal ? It's ridiculous. And expensive. And I can hear someone saying , but Bogdan , garam marsala is a great condiment. If I can't pronounce it I'm not eating it. Either way , here's my take on the recipe. I Europeanized the fuck out of it.
Heat a skillet over medium heat. Add olive oil and diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic , and finely diced red , green and yellow bell-pepper and cook for one more minute. Add a glass of dry red wine and cook until the alcohol evaporates. It gives is that nice rustic flavor. Then drop in two cans of diced tomatoes add some water on top of that and bring to a boil. Add in red lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes. Remove from heat and fold in spinach. Add whatever spices you like during the cooking process. The way I do it is I add coriander and paprika in the beginning and salt and pepper at the very end. This contraption works very well with butter-heavy mashed potatoes accompanied by whatever is left of your bottle of red wine. Serve in a large bowl , top it with cold yogurt and a side of toasted bread.