This is a bit of a riff on the chana dal recipe in my first cookbook, From Scratch. Chana dal is one of my favorite meals of all time. But the lentils you use for chana dal are large and can take up to 2 hours to cook so I rarely take the time to make it. This version of curried red lentil and spinach stew is much faster and a little lighter without the cream. So this is as the easy, fast, summery version of chana dal for when you don’t feel like tending a pot for a couple of hours. This makes a pretty big batch, but you could easily double it and keep it for meals throughout the week or freeze leftovers.