Toasted Split Green Lentils with Spinach

Bengalis refer to “toasted” or “roasted” as bhaja. The process of toasting split green lentils in a dry pan not only creates a nutty flavor but also keeps the firm shape of the legume intact, no matter how long it cooks—certainly not the case with its untoasted counterpart, which breaks down to a mushy consistency very quickly. The spinach makes this dish colorful, but if you would like a slightly more bitter flavor—and a higher dose of iron—use mustard greens or kale instead.