8 ounces brown or green lentils, picked over if needed, and rinsed
1 carrot, chopped
2 cloves of garlic, chopped
1 cup spinach, roughly chopped
1/4 bunch of parsley, chopped
1 tomato, chopped
2 tablespoons oil
2 cups egg noodles
1 teaspoon cumin
1 teaspoon madras curry powder
pinch of cinnamon or allspice
Water or chicken broth

Heat oil on medium-high heat, adding carrots, garlic, and spices. Saute for a couple of minutes, then add the spinach, parsley, and lentils. Stir about a minute, and add water or broth to cover plus 1 inch.

Cover and let cook for approximately 30 minutes on medium, until lentils are just about tender. Add tomato and noodles. Cook about 7 minutes more, depending on the directions on the package of noodles.