Lentils with spinach and garlic

Ingredients:

• 450 g split orange lentils (masur dal), sorted and rinsed (about 2 and 1/4 cups)
• 5 cm ginger root, finely chopped
• 1 serrano pepper, thinly sliced ​​(remove seeds to reduce heat)
• 1 teaspoon ground turmeric
• 150 g small spinach (about 4 cups)
• Juice of half a lemon
• 3 tablespoons salted butter
• 0.5 tsp cumin seeds
• 0.5 tsp brown mustard seeds
• 1 medium tomato, chopped
• 3 cloves garlic, thinly sliced

Preparation:

1. Combine the lentils, tomato, 2 cloves garlic, ginger, serrano pepper, turmeric, and 6 cups water in a large saucepan. Bring to a vigorous boil and cook, whisking occasionally, until the lentils are tender and beginning to soften and the mixture resembles a thin porridge, 15 to 18 minutes. Add the spinach a few at a time and stir until wilted. Add lemon juice and 1.5 teaspoons salt. Remove from heat.
2. In a small skillet over medium heat, melt the butter. Add the remaining garlic clove, cumin seeds, and mustard seeds. Stir until the garlic is golden and fragrant, about 3 minutes.
3. Place the lentils in a large serving bowl and drizzle with garlic oil. Serve hot.