Curry Spiced Lentils Spinach
Dive into the comforting warmth of Curry Spiced Lentils Spinach, a vibrant and wholesome dish packed with bold flavors and nourishing ingredients. This recipe combines tender red lentils with a fragrant blend of curry spices, including turmeric, cumin, and coriander, creating a rich and aromatic base. Fresh baby spinach and a splash of tangy lemon juice brighten the dish, while garlic and ginger add depth and complexity. Perfect for a weeknight dinner, this one-pot wonder is ready in just 40 minutes and can be served over fluffy basmati rice, alongside warm naan, or enjoyed straight from the bowl. Naturally vegan and gluten-free, it’s a hearty, healthy meal that’s as satisfying as it is flavorful.
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 inch piece fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoons ground coriander
- 0.25 teaspoons cayenne pepper
- 1 cup canned diced tomatoes
- 4 cups baby spinach
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro (optional for garnish)
Instructions
Rinse the red lentils thoroughly in cold water until the water runs clear, then set aside.
Place a medium pot over medium heat and add the water and red lentils. Bring to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, stirring occasionally, until the lentils are soft and cooked through. Skim off any foam that appears on the surface, and once done, set aside.
While the lentils are cooking, finely dice the onion and mince the garlic and ginger.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and ginger to the skillet and cook for 1-2 minutes until fragrant.
Sprinkle in the curry powder, cumin, turmeric, paprika, ground coriander, and cayenne pepper. Stir well to coat the onions in the spices, cooking for another 1-2 minutes to toast the spices.
Pour in the canned diced tomatoes and stir to combine. Let cook for 5 minutes to allow the flavors to blend.
Add the cooked lentils to the skillet and stir well. If the mixture seems too thick, add a splash of water to achieve your desired consistency.
Toss in the baby spinach and stir. Cook for 2-3 minutes until the spinach wilts.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
Remove from heat and garnish with freshly chopped cilantro, if using. Serve warm over rice, with naan, or on its own.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 16.1 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1615 mg | 34% | |
*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.
