Pumpkin and Red Lentil Dal - Forks Over Knives

Ingredients

• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 cup finely chopped onion
• 1 jalapeño chile, seeded and finely chopped
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 1 small pumpkin (2 lb.), peeled, seeded, and cut into ¾-inch pieces (5 cups)
• 1 cup dry red lentils
• 1 cup coarsely chopped tomato
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon paprika
• 2 tablespoons lime juice
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 cup chopped fresh spinach