1 cup red lentils
1/4 cup tomato puree
1/2 (8 ounce) container plain yogurt
1 teaspoon garam masala
1/2 teaspoon ground dried turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile powder
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, grated
4 cups loosely packed fresh spinach, coarsely chopped
2 tomatoes, chopped
4 sprigs fresh cilantro, chopped
1 (15.5 ounce) can mixed beans, rinsed and drained