East Indian Spinach and Lentils

In a large saucepan, brown in 3T oil over medium-low heat:
1 large onion, chopped

Add and brown lightly:
4 cloves garlic, minced
2T ginger root, finely chopped

Stir in, being careful not to burn:
2t whole cumin seed
2t curry powder
2t salt
1 fresh hot chili pepper, seeded, chopped (I skip that)

Stir in, coating with spice mixture:
2c red lentils, rinsed (have used brown lentils)
Add
5 1/2-6c water
5 large potatoes, peeled and slice (optional)
1 bunch spinach, chopped (may use frozen)
Bring to a boil. Reduce heat and simmer, partially covered, until lentils and potatoes are tender. Place in serving dish and sprinkle over top:
2T cilantro, chopped

Serve with hot rice, tomato and cucumber slices.

This recipe is from Extending the Table . . .A World Community Cookbook

Edited to add amount of water.