Quick and Easy Red Lentil Coconut Curry

Sauté the onion in a generous amount of olive oil and sea salt until soft and browned. Add a splash of veggie broth and the spices (cumin, curry powder, ground ginger, garlic powder) and cook for another 2-3 minutes. Add the rinsed lentils, coconut milk, and the remaining veggie broth to the pot and stir well to combine. Bring the mixture up to a boil and then reduce heat to simmer, cooking for 25 minutes with frequent stirring as the mixture reduces. During the last five minutes of cooking, add the spinach to wilt and stir in the maple syrup and any additional spice to your liking.