Lentil Curry (not daal)

This recipe starts with a frustrated cupboard cleanup/reorganization prompted by being unable to find my coffee...... nevermind everything else I seem to be hoarding against the zombie apocalypse I had 6 goddamn bags of dried lentils.  Looks like I need to use some of these up over the next few weeks..... I had been planning on making a big batch of chicken and veggie curry for this week's lunches so, veggie only curry, go!  (This is by no means an authentic recipe of any sort, but it borrows heavily from several.)  5  big servings come in at 325 cals, 70g carb, 5g fat, 27 protein. 

1lb bag dried lentils
4-5 cups raw spinach
1 pint cherry tomatoes
1 bag (4-5 servings) frozen spinach
1 can peas (I like leseur, use whatever you like if  you have less impeccable taste)
1/2 a large sweet onion
1 jalepeno (or more or less, to taste)
1 bunch cilantro
2-4 cloves garlic
1 inch chunk of ginger
few stalks celery
2 tbl butter - but could use coconut oil to be vegan
spices to taste - tumeric, cumin, 'curry powder'
juice of one lemon

Build the base of your curry first.  Get the butter/oil melting and add the chopped onion, tumeric/cumin, jalepeno, garlic/ginger, cilantro, and celery (which is not part of the curry but..... I had it in fridge and somehow I can't fathom cooking lentils w out it, hush).  Once those have cooked down a bit, add the tomatoes (maybe you want to cut them up... I neglected to) and the spinach.  Put water in the pot to cover the spinach, then add your lentil and califlower.  (Don't add peas yet or they will turn to total mush!) Watch water level to keep lentils covered/happy but not drowning (we are not making soup) and cook 15-25 mins until they are tender, adding the peas when they are almost done.  Then stir in your curry powder and add your lemon for brightness right at the end.