Add ¼ cup rinsed lentils, ½ can coconut milk, ½ cup tomatoes, ½ Tablespoon red curry paste, 1 teaspoon packed brown sugar, and ¼ teaspoon minced garlic to medium saucepan. Bring to a boil, then reduce to simmer for 20-30 minutes.
Prepare brown rice.
After 20 minutes, check doneness of lentils. They should be soft. Cook another 10 or so minutes, until soft.
Once lentils are soft, add ¼ teaspoon salt and 2 cups fresh spinach.
Top rice with lentil spinach curry, and squeeze lime before eating. Sprinkle red pepper flakes over top if you'd like a bit of spice. Enjoy.