Spinach dahl

It's been a while since I've had a recipe post on here. Mostly I've been too busy to cook. But tonight we had something worth repeating, and since I never measure while I'm cooking, I'll never remember how to make it again if I don't post it here.

It's adapted (liberally, as usual) from this recipe on allrecipes.com, which I use quite a lot.

1/3 c butter
1 large onion
4 large cloves garlic
1 red pepper
4 cups broth/water (I used 2 cups vegetable broth, 2 cups water)
1 cup lentils (I used 1/4 cup French green lentils, 1/4 cup black lentils, and 1/2 cup brown lentils for variety)
2 Tbsp garam masala
1 Tbsp ground ginger
5 oz (one largish box) fresh organic baby spinach
1 can coconut milk

1. Rinse lentils and soak for 20 minutes or more. Slice onion thinly; mince garlic and chop red pepper. Start basmati rice in rice cooker, if desired.
2. In wok or deep saute pan, melt butter. Saute garlic and onion together over medium head until onions are soft, clear, and just starting to turn golden. Add red pepper and cook 2 minutes.
3. Heat broth or water in microwave until near boiling. Add to pepper and onions. Add lentils, garam masala, and ginger. Cover and simmer for 25 minutes, stirring occasionally.
4. Uncover and mash or taste a lentil. If soft, add spinach and coconut milk, stirring over low heat until coconut milk is incorporated and spinach has wilted. Serve over rice or with naan.