Spinach-and-Garlic Lentils

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One 2-inch piece ginger, finely chopped

1 serrano chile, thinly sliced, (remove seeds for less heat)

1 teaspoon ground turmeric

5 ounces baby spinach (about 4 tightly packed cups)

Juice of 1/2 lemon

Kosher salt

3 tablespoons unsalted butter

1/2 teaspoon cumin seeds

1/2 teaspoon brown mustard seeds

1 pound split orange lentils (masoor dal), picked through and rinsed (about 2 1/4 cups)

1 medium tomato, chopped

3 cloves garlic, thinly sliced