Instructions: In a large saucepan, heat oil over medium heat. Add onion and curry powder and cook, stirring, until onion starts to brown, 7 to 10 minutes. Add garlic, lentils and water. Bring to boil, reduce heat to medium and cook until lentils are tender, 40 to 45 minutes.

Stir in tomatoes with liquid, spinach and salt. Cook until spinach is wilted but still bright green, 2 to 3 minutes. Ladle into bowls and top with dollop of yogurt.

This recipe yields 4 servings.

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