Skinned Split Black Lentils with Spinach

Often evening comes along sooner than we expect it, and just like everyone else, we cookbook authors face the question: What’s for dinner? When that happens, I have a look at my store of legumes and pick the grain that calls out to me. My criteria are usually that the dish be quick-cooking, not labor-intensive, nutritious, and a one-pot deal. This curry meets all the requirements, and is downright tasty to boot—especially when you serve it with slightly starchy long-grain white rice and a s