By my friend and Shabbos Guest Heather Malek
1 cup lentils, picked through and rinsed
1 can (14.5 oz) low sodium chicken broth (1 3/4 cup)
1 tablespoon vegetable oil
1 tablespoon cumin seeds
2 shallots, thinly sliced
1/3 cup sweetened shredded coconut
1 large Yukon gold potato (10 oz) peeled and cut into 1/4 in cubes
6 oz baby spinach
1) In 2 quart saucepan, combine lentils, broth and 1 cup water. Cook on high until boiling. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
2) Meanwhile, in deep 12-in skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut. Cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
3) Stir in spinach and 1/4 teaspoon salt. Cook 2 minutes or until spinach is wilted, stirring. Serve over rice.