Curried Lentils With Spinach

1 cup brown or red lentils, sorted and rinsed
3 to 4 garlic cloves, minced
1/4 cup finely chopped onion
1 to 2 tsp curry powder, or to taste
2 - 10 oz packages frozen chopped spinach, thawed

1) Combine 3 cups water, the lentils, garlic, onion, and curry powder in a large saucepan. Bring to a simmer, cover, and simmer very gently until the lentils are tender, 25 to 30 minutes for brown lentils and 20 to 25 minutes for red lentils.
2) Drain the spinach and squeeze out some of the water. Stir into the lentil mixture and season with salt. Cook for another five minutes, and serve.

Review: I hate frozen spinach. For some reason, it always tastes like dirt to me. I assume it's not washed well. Instead, I used a 20 oz bag of baby spinach and wilted it down. That takes about 2 minutes and tastes a lot better. This was a yummy dish and the kitchen smelled a bit like an Indian restaurant!