Description
A warm and comforting Spinach & Lentil Curry bursting with earthy lentils, tender spinach, and aromatic spices. It’s hearty, healthy, and perfect for any night of the week.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 4 cups fresh spinach, chopped
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium tomatoes, diced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
- 3 cups water or vegetable broth
- 1 tablespoon lemon juice
Instructions
- Heat oil in a large pot over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Stir in onions, garlic, and ginger, cooking until golden and fragrant.
- Add diced tomatoes, turmeric, coriander, and garam masala. Simmer until tomatoes soften.
- Mix in rinsed lentils and pour in water or broth. Stir to combine.
- Simmer for 25 minutes, stirring occasionally, until lentils are tender and creamy.
- Stir in chopped spinach and cook until wilted.
- Season with salt and finish with lemon juice before serving.
Notes
- Add a splash of coconut milk for extra creaminess.
- Adjust spice level by adding chili powder or fresh chilies.
- Use kale or swiss chard instead of spinach for variation.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg