Place lentils into a pot and fill with water until covered. Bring to a boil, then reduce to a low simmer and cover, cooking for 20 minutes. (Watch these as they can dry out. If they start drying out, just add a little more water.)

In a bowl, mix tomato puree and Greek yogurt. Add garam masala, chili powder, cumin and turmeric, stirring to combine.

In a large sauté pan, heat oil over medium-high heat and add spinach, peppers and onions and ginger, and sauté for about 8 minutes until thawed and spinach is wilted. Add garlic and sauté for another minute. Slowly add in the yogurt mixture and then the diced tomatoes. Stir in cilantro, lentils and soup bean mix and cook for another 5 minutes until heated through.

(Recipe adapted from www.allrecipes.com.)