Bring one package of lentils, covered in 2 cups water to a boil, then reduce heat and simmer 20-30 min.
Save water.

Cook 2 large chopped onions in 1/4 cup oil for 5 minutes.
Add 1/4 cup minced garlic and cook for another 5 minutes.

Add:

1 t. coriander
1 T. cumin
2 t. mustard seed
1 T. fennel
3/4 tsp. cayenne
14 oz. canned plum tomatoes(or more if desired)

Reduce heat to low. Simmer 5 minutes.
Stir in cooked lentils and their liquid.

Stir in 3 cups chopped spinach.

Add:

1 tsp. salt
1 tsp. pepper
1/4 cup cilantro or parsley if desired