Bread, Day 2 and Lentil, Garbanzo, and Spinach Curry

I'm sorry to say, the bread is NO GOOD on day two. And since we just sampled last night, and kept the rest of the loaf for sandwiches today, it is basically a wasted loaf. I think I will probably still use this recipe for hamburger buns and bread, but it will be an occasional thing, as we don't normally use a whole loaf of bread in a day, and I hate to waste ingredients.

The curry I made yesterday was very good, simple, and inexpensive. Something you don't usually get in the allergyhead lifestyle. So, here is the recipe (adapted from Allrecipes.com)

Lentil, Garbanzo, and Spinach Curry
1 cup dry lentils
1/4 cup dry garbanzo beans
2 tbs olive oil or coconut oil
1 onion, diced
3 cloves garlic, minced
1 inch piece of ginger, minced
1 tbs garam masala
1 tsp cumin
1 tsp salt
1/2 tsp tumeric
1/2 tsp chili powder
2 pinches cayenne pepper
1/2 cup coconut milk
1 can diced tomatoes
2 lbs spinach (I think this is about how much I used)
1/4 cup chopped cilantro

Cover the beans and lentils with purified water and soak for 4 hours. Drain. (If you are working ahead of schedule you could sprout them at this point). Put in a large saucepan, cover w/ clean water and bring to a boil, reduce to a simmer and cook approx 25 minutes, or until tender. Drain and set aside. Using a large, shallow pan (such as a Calphalon "Everyday" pan) heat the oil, add the onion, garlic, and ginger and sautee until soft. Mix together the spices and add to the pan, cook for approx 30 seconds. Add the coconut milk and liquid from the can of diced tomatoes, stir. Put the spinach and cilantro on top, cover, and cook until the spinach wilts. Stir in the tomatoes, then the lentils & garbanzos. Taste, add more salt if wanted. Simmer for 10 minutes. Serve over rice (I used white rice, unusual for me, but it was a nice contrast to the complexity of this dish).