Chop the onion in half. Place one half of the onion in a food processor with the garlic, 1/2 tsp of salt, and 1/2 tsp of coriander. Set aside.
With the other half of the onion, dice into small pieces. Set aside.
In the food processor, finely chop the parsley and cilantro leaves. You should yield approximately 1/4 cup of the mixture once chopped.
In a large saucepan, heat 1 to 2 tsp of clarified butter. Saute the diced onion. Once the onion is translucent, add the ground beef, 1 tsp of cumin, 1 tsp of coriander and 1 tsp of salt.
Once the beef has been browned, add the parsley and cilantro. Mix well.
Slowly add the spinach leaves in batches. Mix with the beef. As the leaves wilt, continue to add the spinach until you have added all of it.
Once all of the spinach is wilted, add 2 cups of tomato sauce, 1 cup of water, lentils (or split peas) and the onion mixture from Step (1).
Reduce heat and cover. Let simmer for 15-20 minutes until the lentils have softened.
Serve with a piping hot bowl of white or brown rice. Enjoy!!