Indian Lentil Dinner with Saag and Rice

Serve with rice and cooked spinach with cheeze sauce
1 1/2 c. lentils 
add plenty of water to cover or broth

2 cloves garlic
½ c. onion, finely minced
1 Tbsp evoo
16 oz can tomato sauce
16 oz can coconut milk
½ tsp garlic powder
½ tsp ginger
½ tsp turmeric
1 tsp garam masala
2 tsp curry powder

*peel and dice some yellow potatoes and cook in sauce too

Cook lentils in water/broth for about 20-40 minutes until soft.  Drain and set aside.  Heat oil in frying pan.  Add onion and later garlic, cooking until the onion is browned and the garlic is soft.  Add remaining ingredients including the lentils and cook for about 5 minutes, stirring occasionally.  Transfer to a serving dish and serve over basmati or jasmine rice with cilantro on top.  In the same frying pan (not washed out), add finely chopped and washed spinach with some water.  Cover and cook until softened.  Drain water. Add cheese sauce made of nuts or seeds to make the spinach creamy and serve alongside the lentils and rice.