Low Sodium Spinach and Lentils Curry
Discover the wholesome flavors of a nourishing 'Low Sodium Spinach and Lentils Curry' that’s as heart-healthy as it is delicious. Packed with protein-rich lentils, vibrant baby spinach, and aromatic spices like cumin, turmeric, and coriander, this easy curry delivers bold taste without the need for excessive salt. A touch of creamy coconut milk and a splash of fresh lemon juice balance the spices beautifully, creating a satisfying dish that’s perfect for dinner or meal prep. Ready in under an hour, this vegetarian curry is perfect served over brown rice, quinoa, or with warm flatbread. It’s a low-sodium, high-flavor option that’s sure to be a new favorite in your healthy recipe collection.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils, dried
- 3 cups Water
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1.5 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground paprika
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 2 medium Tomatoes, diced (low sodium, or fresh)
- 4 cups Baby spinach, fresh
- 0.5 cup Coconut milk, unsweetened
- 1 tablespoon Lemon juice, freshly squeezed
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.25 teaspoon Black pepper
Instructions
Rinse the lentils thoroughly under running water. Place them in a pot with 3 cups of water. Bring to a boil, then reduce the heat to medium-low and simmer for 20–25 minutes, or until tender. Drain and set aside.
Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent.
Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Add ground cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Stir well to toast the spices for 30 seconds.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they soften and begin to break down.
Stir in the cooked lentils and mix well to coat them with the spice mixture.
Add the fresh spinach gradually, stirring until it wilts and incorporates into the curry.
Pour in the coconut milk, reduce the heat to low, and let the curry simmer for 10 minutes to allow the flavors to meld together.
Stir in the freshly squeezed lemon juice and season with black pepper to taste.
Serve warm, garnished with chopped cilantro if desired. This curry pairs well with brown rice, quinoa, or flatbread.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 12.5 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2686 mg | 57% | |
*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.
