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Curried Red-Lentil Stew With Vegetables

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Ingredients

vegetable oil

1 medium onion

salt

1 (2x1 inch) piece of fresh ginger, peeled and finely chopped or grated

5 cloves garlic, minced

5 cup water

1 1/2 tsp curry powder

3/4 tsp turmeric

1/2 tsp cumin

1 cup red lentils, picked over and rinsed

3 medium carrots, quartered lengthwise, then thinly sliced crosswise

5 oz baby spinach leaves

1 cup frozen peas, not thawed

1/2 cup chopped fresh cilantro

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