Curried Lentils with Spinach and Mashed Sweet Potatoes

1 c. dried lentils, rinsed and picked over
1 T. safflower oil
2 garlic cloves, minced
1/2 lb. fresh spinach leaves, stemmed, washed well, and chopped
1 14-oz. can peeled whole plum tomatoes, undrained, chopped
2 t. good-quality curry powder, store-bought or homemade, or more or less to taste
1/2 t. grated peeled fresh ginger
1/4 t. ground cinnamon
1/4 t. ground nutmeg
Hot mashed sweet potatoes

Place the lentils in a small saucepan, add water to cover generously, and bring to a boil. Reduce heat to a simmer, and cook until the lentils are tender but still keep their shape, about 6-10 minutes. Drain.

Heat the oil in a large Dutch oven over medium-low heat. Add the garlic and cook, stirring, for 1 minute. Add the spinach, cover, and steam until it wilts, 6-10 minutes.

Add the lentils, tomatoes, and spices; cover and simmer over very low heat for 20 minutes, allowing the flavors to meld. Serve over the mashed sweet potatoes.

Serves 4-6.

Adapted from Lodge Cast Iron Nation cookbook, p. 28.