In a large stock pot or Dutch oven, heat the Olive Oil (1 tablespoon). Saute the Red Onion (1) over medium-high heat until soft, 5 minutes.
Add the Garlic (2 clove), Fresh Ginger (1 inch), Serrano Chili (1), Ground Cumin (1 teaspoon), Garam Masala (1 teaspoon), Sea Salt (1 teaspoon) and Ground Coriander (1/4 teaspoon). Cook until very fragrant, 2 minutes.
Carefully pour in the Diced Tomatoes (1 can), scraping up any brown bits that formed on the bottom of the pan. Cook, stirring occasionally until the liquid has reduced and the tomato chunks have softened, 5 minutes.
Add the Unsweetened Coconut Milk (1 can) and 1 cup water. Bring to a boil over high heat. Stir in the Red Lentils (1 cup) and reduce the heat to medium-low.
Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
Fold in the Fresh Baby Spinach (5 ounce) and cook until wilted, 3 minutes. Serve alongside coconut rice.