2 tablespoons extra-virgin olive oil
1 small white onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
3/4 teaspoon garam masala
1/4 teaspoon dried cilantro
1 teaspoon turmeric
1 quart Roma tomatoes (home canned). Can substitute 28-ounce can diced tomatoes
2-1/2 cups lentils, rinsed
1 teaspoon sea salt
Freshly ground black pepper, to taste
1 15-ounce can coconut milk
3-1/2 cups chicken broth
Approximately 5 ounces fresh spinach, chopped
Approximately 1/2 cup chopped fresh basil

In a large stockpot, cook onions and garlic in the olive oil until the onions turn translucent, about 5 minutes. Add in the cumin, garam masala, cilantro, and turmeric. Cook until fragrant, about 2 minutes. Add in the tomatoes, scraping up any of the brown bits that formed on the bottom of the pan. Add the lentils and coconut milk. Bring to a boil over high heat, stirring to keep from sticking. Turn down the heat and simmer, stirring occasionally, for approximately 30 minutes or until the lentils are tender. Right before serving, stir in the spinach and basil.