Mulligatawn soup

2 tbsp peanut oil
1/2 of a large onion (diced)
2 cloves garlic
1 tsp ground ginger
1/4 cup mustard seeds
1 tbsp garam masala (seek out "King Kitchen garam masala")
2 tsp tandoori spice
2 tsp curry powder
2 tsp salt
1/4 tsp ground cardamon
1/4 tsp cayenne
1 can diced tomatoes
2 tbsp tomato paste
1 lb red lentils
7 cups water (more as needed during cooking, but it should be fairly thick)
1/2 lb potatoes
1 cup of coconut milk
1 granny smith apple (next time use 2), peeled and pureed
1 bunch spinach
juice of 1/2 lemon
1/2 cup chopped cilantro

Saute onion and garlic in peanut oil, add in mustard seeds and cook until they start to pop. Mix in ginger, curry powder, garam masala, tandoori, salt, cardamon and cayenne, saute 2-3 minutes, add in tomato and tomato paste, simmer 2-3 mins, add in lentils and water and simmer 40 mins. Add in diced potatoes, and apple and cook until potatoes and lentils are tender ~20-40 mins. Stir in coconut milk, spinach and cilantro. When wilted turn off heat and mix in lemon juice.

Adaped from http://indian.food.com/recipe/mulligatawny-soup-with-lentils-88719?scaleto=12&mode=null&st=true