This is another recipe from the Williams Sonoma book Easy Vegetarian, and it's one of the best recipes I've tried so far. You make the curried lentils separately from the spinach salad and then mix them together just before serving, so you can put the curried lentils on boiled potatoes instead or even on toast. I didn't have batteries in my camera when I made this, but I held up my bowl in one hand and the photo from the book in the other to show my roommate, and she said they looked exactly the same:
Here's the recipe:
The only things I did differently were to cook the lentils for twice as long (they take 40 minutes to an hour to soften--I don't know what the deal is with this book and the time it takes to cook things) and to use the regular curry instead of hot curry since the store I went to didn't have the "medium-hot" curry powder the recipe recommends. The dish is flavorful even without the spiciness, but in hindsight, I should have gone with the hot curry. I tried adding red pepper flakes to my leftovers one time (I made this twice, for a total of five meals), and it was good, but gave the dish a bit of Italian flavor, which was confusing to my mouth. Oh, also I just used ground cardamom. I already had it, so why buy the pods and crush them?
If you plan to have leftovers, only make spinach/tomato/lemon juice salad for the portion you're serving. The curried lentils refrigerate and reheat well on their own, whereas, in my experience, wilted spinach and tomatoes don't.
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