Spicy Lentils South Africa
Dive into the rich, aromatic flavors of *Spicy Lentils South Africa*, a hearty and wholesome dish that’s as satisfying as it is nutritious. This vibrant recipe combines tender red lentils with fragrant spices like cumin, coriander, turmeric, and paprika, all elevated by the warming touch of a cinnamon stick. Fresh ginger, garlic, and red chili add layers of bold flavor, while chopped spinach provides a nutrient-packed, colorful finish. Simmered in a savory tomato and vegetable stock base, this dish is brightened with a splash of fresh lemon juice and garnished with cilantro for a refreshing, zesty twist. Perfect for a cozy dinner, these lentils are best paired with steamed rice, naan, or crusty bread for a truly comforting meal. Quick to prepare in under an hour, it’s a perfect fusion of spice, simplicity, and South African-inspired cuisine.
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 1 red chili, finely chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 cinnamon stick
- 1 cup canned diced tomatoes
- 2 cups vegetable stock
- 2 cups spinach, roughly chopped
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
In a medium saucepan, bring 3 cups of water to a boil. Add the lentils, reduce to a simmer, and cook for 15 minutes or until tender. Drain any excess water and set the cooked lentils aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes, stirring often, until softened and translucent.
Stir in the grated ginger, minced garlic, and chopped red chili. Sauté for 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric powder, paprika, and the cinnamon stick. Stir well to coat the onions and spices evenly. Cook for another 1 minute to toast the spices.
Pour in the canned diced tomatoes and vegetable stock. Stir well and bring the mixture to a simmer.
Add the cooked lentils to the skillet and stir to combine. Season with salt and black pepper to taste.
Allow the lentils to simmer gently for 10 minutes, stirring occasionally, to meld the flavors.
Fold in the chopped spinach and cook for an additional 2-3 minutes until wilted.
Remove the cinnamon stick and stir in the fresh lemon juice for a bright finish.
Garnish with chopped fresh cilantro before serving.
Serve hot alongside steamed rice, naan, or crusty bread. Enjoy!
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 23.6 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3132 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.
