Quick and Creamy Indian Dal

2 tablespoons sesame, coconut or olive oil
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 1/2 cups red lentils
4 cups vegetable stock
1 13.5-ounce can coconut milk
1 small white onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon jalapeno, seeded and minced
1 large tomato, finely chopped
2 1/2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry powder
1/4 teaspoon chile powder
sea salt and black pepper, to taste
1 handful of spinach leaves, chopped
1/2 bunch cilantro, chopped, plus more for garnish
optional garnishes: 
pine nuts, pistachios or diced avocado

Heat oil in a large soup pot over medium-high heat.  Add the cumin seeds and mustard seeds.  Cook for 1 minute, stirring constantly.  Add remaining ingredients except for spinach. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.  Just before serving, add the spinach and cilantro, garnish with cilantro and your choice of additional options.