Warm comfort food designed for weeknights and made for leftovers.
If you are serving with brown rice and don't have a rice- or pressure cooker, put a pot of water on to boil (like you would for pasta) and turn on the oven to 350 degrees F. If you are serving with quinoa, rinse thoroughly and add to pot with water. For less mushy quinoa use a scant 2:1 ratio of water to quinoa. For example, if you're cooking one cup of dried quinoa, add only 1 3/4 cup of water. Bring to a boil, then reduce heat and simmer. Cooks in about 10 minutes.
Spread your veggies on a cookie sheet and pop in the oven. Rinse lentils thoroughly and set aside.
Begin to chop the veggies for the tikka masala sauce. If cooking rice, at whatever point in this process your water starts to boil, add in the rice and cook uncovered as you would pasta. Set the time for 23 minutes.
Finish preparing the tikka masala sauce and add in the lentils. Bring the sauce to a boil, cover the pot, then reduce to a simmer.
Chop spinach and take a peek at your veggies in the oven. When they start to brown slightly, turn the oven off. Keep them in the oven until ready to serve so they stay warm.
When the timer beeps, test your rice for doneness, then either allow to cook for another minute or two or drain immediately and return to the pot.
When the lentils are fully cooked (about 10-15 minutes), add in the spinach and cilantro and stir to combine.
To serve, add quinoa/chickpeas/rice to a bowl along with the veggies and spoon the sauce over top.