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1.
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Measure the lentils into a strainer, pick them over and remove any stones.
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Rinse thoroughly under running water.
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Transfer rinsed lentils to a saucepan and add the water.
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2.
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Set pan on the stove top, bring the water to boil then set the heat to medium low to simmer for 25 minutes.
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3.
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While lentils are cooking, use a knife or food processor to prep the veggies (if you havent already).
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4.
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Preheat oven to 350 degrees F. In a large skillet, heat oil over medium-high heat.
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Add chopped onions and garlic; then stir until onions are translucent and softened.
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Stir in rice, curry powder, salt and pepper; cook 2 more minutes.
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Add chopped spinach, cooked lentils and coconut milk and cook for 1 minute.
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5.
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Transfer the lentil rice mixture to an oven safe dish (1.5 quart round or 8 inch square); cover with an oven safe lid or aluminum foil and bake 35 minutes.
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Notes 1.
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For cooking lentils, the ratio of water to lentils is essential.
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Excess water will make the lentils too soft and break the shape of lentils.
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1/2 cup raw lentils usually yields 1 1/2 cups cooked lentils.
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2.
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Keep extra top space in the oven safe dish for expansion while baking in oven.
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I normally leave 2 inches of unfilled space on top.
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3.
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The assembled dish can be prepared one day before baking and stored in fridge.
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If the dish goes right from the fridge to the oven, an extra 10 minutes baking time is needed.
