Red Lentils and Spinach
Warm, hearty, and packed with flavor, this Red Lentils and Spinach recipe is a one-pot wonder perfect for busy weeknights or comforting family dinners. Featuring protein-rich red lentils, vibrant fresh spinach leaves, and a luscious coconut milk base, this dish is elevated with aromatic spices like cumin, turmeric, and coriander for a fragrant, mildly spiced curry. It comes together in just 45 minutes, offering a nourishing and vegan-friendly meal that’s as satisfying as it is wholesome. Finished with a squeeze of fresh lemon juice and a sprinkle of cilantro, this creamy lentil stew pairs beautifully with steamed rice, naan, or on its own as a wholesome, gluten-free option. Perfect for those seeking a nutritious, plant-based recipe that doesn't compromise on flavor, this dish will leave you coming back for seconds!
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Recipe Information
Ingredients
- 1 cup Red lentils
- 4 cups Fresh spinach leaves
- 1 medium Onion
- 3 Garlic cloves
- 1 inch Fresh ginger
- 1 cup Canned diced tomatoes
- 1 cup Coconut milk
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh cilantro for garnish
Instructions
Rinse the red lentils under cold water until the water runs clear. Set them aside.
Peel and finely chop the onion, garlic, and ginger.
Heat the olive oil in a large pan or pot over medium heat.
Add the chopped onion, garlic, and ginger to the pan, and sauté for 3-4 minutes until translucent and fragrant.
Stir in the ground cumin, turmeric, coriander, and cayenne pepper. Cook the spices for 30 seconds to release their aroma.
Add the rinsed red lentils, diced tomatoes, and vegetable broth to the pan. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan and let the lentils cook for 15-20 minutes, stirring occasionally.
Once the lentils are tender, stir in the coconut milk, salt, black pepper, and spinach leaves. Let the spinach wilt in the hot mixture for 2-3 minutes.
Stir in the fresh lemon juice and adjust seasoning if needed.
Serve the red lentils and spinach warm, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 42.3 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3167 mg | 67% | |
*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.
