curried pink lentils, spinach, & tofu

Does anything sound fancier than lentils, spinach, and tofu? I suppose I could call them "des lentilles et des épinards" but even in French, tofu is still tofu. Fancy it's not, but filling it is.

It doesn't get any better than Thai cuisine for me, but Indian is a close, close second. I'm always like, "You know, I should really learn to cook Indian food." Then I look at the fifty+ ingredients and rummage through the desk for the take-out menus. But I'm determined, and so I give to you: curried lentils. And I know that grabbing for the curry powder hardly counts as delving earnestly into Indian cuisine, but it's a start. Bear with me, Madhur Jaffrey.

Curried Pink Lentils, Spinach, & Tofu

1 cup pink lentils, sorted and rinsed
1 tsp. curry powder
1/2 tsp. turmeric
Pinch of sea salt
2 handfuls of baby spinach
pinch nutmeg
block of extra-firm tofu, drained and cut into triangles

Boil 2 cups water in medium pot. Add lentils, curry powder and turmeric. Lower heat and simmer for 30 minutes. Season with a pinch of salt. Meanwhile, sauté tofu triangles in butter with a pinch of nutmeg. When tofu is done, add spinach and cook until just wilted.