Sauté the onion and garlic

• Heat the oil in a pot over medium heat.
• Add the diced onion and minced garlic and sauté until fragrant and translucent.

Add the spices and lentils

• Stir in half of the garam masala and half of the curry powder and mix well.
• Sauté for another minute, then add the lentils, mix well and lower the heat.

Blend the tomatoes and cashews

• Meanwhile, add the canned tomatoes and cashews to a high-powered blender.
• Blend until completely smooth.

Simmer the lentils

• Pour the blended tomato mixture into the pot with the lentils.
• Add the water, chickpeas, remaining garam masala and curry powder, cayenne, paprika, garlic powder, onion powder, salt, pepper, bouillon, grated ginger and bay leaves.
• Cover and simmer on low, stirring periodically, until the lentils are tender.

Finish with brown sugar and spinach

• Stir in the brown sugar to balance the heat.
• Add the spinach and cook until wilted.

Serve

• Serve as is or top with cilantro, green onion, lime wedges and yogurt.