I cooked this for my lunch meal prep for 4 days, and it made so much I am keeping half in the freezer (it totals 8 personal servings). Instead of vegetable stock, I substituted with water with mushroom bouillon. Added dried chickpeas with the lentils. Added about 1 tsp garam masala and 1 tbsp turmeric with the curry powder. Used regular spinach instead of baby spinach. Simmered about 10 minutes longer than the recipe instructed since my curry was still somewhat watery at that point. Skipped the cilantro. Serving with roast broccoli and quinoa rice.
