Finely chop the onion and garlic clove, then sauté in olive oil.

Add the Thai curry paste to the above and let everything cook for a minute or two.

Thoroughly rinse and drain the lentils and add them to the pot along with the diced tomatoes. Bring everything briefly to a boil, then toss in the baby spinach.

Allow the curry to simmer until the spinach breaks down and becomes tender. Liberally season to taste with the spices indicated in the recipe.

Serve and garnish with creamy dollops of Greek yogurt and fresh parsley.