1 teaspoon white or black sesame seeds
1 tablespoon olive oil
1 shallot, minced
1 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
1 cup yellow lentils, picked over, rinsed and drained
1 1/2 cups vegetable stock, chicken stock or broth
1/2 cup light coconut milk
2 cups baby spinach leaves, stemmed and chopped, or 1 cup frozen chopped spinach, thawed
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro (fresh coriander)
- Toast only the white sesame seeds before using. Place the sesame seeds in a small, dry saute or frying pan over medium heat.
- Cook briefly, shaking the pan often and watching carefully to prevent burning. Remove the seeds from the pan as soon as they begin to turn brown. Set aside.
- In a large saucepan, heat the olive oil over medium heat. Add the shallot, ginger, curry powder and turmeric and cook, stirring, until the spices are fragrant, about 1 minute.
- Add the lentils, stock and coconut milk. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still firm, about 12 minutes. The mixture should be brothy; add a little water if needed.
- Stir in the spinach, cover and simmer for about 3 minutes longer.
- The lentils should still hold their shape. Uncover and stir in the salt. Serve hot, garnished with the cilantro and toasted white or untoasted black sesame seeds.