Curried Lentils with Spinach
Warm, comforting, and brimming with flavor, this Curried Lentils with Spinach recipe is a wholesome plant-based dish that's both satisfying and nutritious. Tender red lentils are simmered in a fragrant medley of curry powder, cumin, and turmeric, with a base of garlic, ginger, and sweet onions for layers of vibrant flavor. Nutrient-rich fresh spinach adds a pop of color and health benefits, while canned tomatoes and vegetable broth create a rich, velvety texture. Ready in just 40 minutes, it's perfect for busy weeknights or meal prepping. Serve this vegan curry over fluffy rice or alongside soft naan bread, and finish with fresh cilantro and a squeeze of lemon for a tangy, herbaceous twist. Whether you're a fan of Indian-inspired cuisine or simply looking for a hearty, one-pot meal, this recipe is sure to delight your taste buds and nourish your body.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 medium yellow onion
- 3 pieces garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 1 cup canned diced tomatoes
- 3 cups vegetable broth
- 6 cups fresh spinach
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro (optional)
- 1 tablespoon lemon juice (optional)
Instructions
Rinse the red lentils thoroughly under running water and set aside.
Finely chop the onion, mince the garlic cloves, and grate the fresh ginger.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté for 3–4 minutes, or until softened.
Stir in the minced garlic and grated ginger, and sauté for an additional minute.
Add the curry powder, ground cumin, and ground turmeric to the pot and stir well to coat the onions in the spices.
Pour in the canned diced tomatoes and stir to combine. Cook for 2–3 minutes to allow the flavors to meld.
Stir in the rinsed lentils and pour the vegetable broth into the pot. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the lentils simmer for 20 minutes, stirring occasionally to prevent sticking.
Once the lentils are tender, stir in the fresh spinach and cook for 2–3 minutes, or until wilted.
Season with salt and black pepper to taste. If desired, add fresh cilantro and a splash of lemon juice for extra brightness.
Serve the curried lentils warm with rice or naan bread. Enjoy!
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5862 mg | 255% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 26.1 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2751 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
