Herbs and spices are the key to adding life to your plant-based recipes. Your spice cabinet should be as stocked as your refrigerator so you never are lacking in inspiration when you’re pulling dinner together. Curry powder adds a Indian/Asian flair to standard lentils in this recipe, and spinach adds a nutrient-dense burst of color. Curried Lentils with Spinach Ingredients: 3 cups water 1 cup dried lentils 1 Tbsp. oil 2 cloves garlic, minced ½ lb. fresh spinach leaves, stemmed, washed, and chopped 28 oz. can chopped tomatoes with liquid 2 tsp. curry powder ½ tsp. freshly grated ginger ¼ tsp. each of cinnamon and nutmeg ½ cup raisins Wash and sort lentils, and cook until they are tender but still keep their shape (about 1 hour). Add more water if they begin to dry out. Heat oil in a large skillet. Add the garlic and sauté over low heat for 1 minute. Add the spinach leaves; cover and steam until wilted. Add the lentils and remaining ingredients to the skillet. Cover and simmer over low heat for 20 minutes. Serve over brown rice or mashed potatoes.