Introduction
Looking for a comforting, nutritious meal that comes together in under an hour? This Lentil and Spinach Curry has become my go-to recipe when I want something hearty yet healthy. Packed with protein-rich lentils and iron-loaded spinach, this curry strikes the perfect balance between nourishing and delicious. The aromatic Indian spices create layers of flavor that’ll make you forget this dish is actually good for you. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is surprisingly simple to master.
Ingredients
- 2 cups red lentils, rinsed and drained
- 6 cups fresh spinach, roughly chopped
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons coconut oil
- Salt and pepper to taste
- Fresh lime wedges for serving
Ingredient Note: Can’t find red lentils? Brown or green lentils work too, though they’ll need an extra 10-15 minutes of cooking time. For the spinach, frozen works just as well as fresh – just be sure to thaw and drain it first.
Instructions
- Heat coconut oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, sautéing for another minute until fragrant.
- Stir in curry powder, cumin, and turmeric. Toast the spices for 30 seconds to release their flavors.
- Add lentils and diced tomatoes, stirring to coat with the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until lentils are tender.
- Add spinach in batches, stirring until wilted.
- Season with salt and pepper to taste.
- Serve hot with lime wedges and your choice of rice or naan bread.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 generous portions
Recipe Notes
– Keep an eye on the lentils as they cook. Different varieties may require slightly different cooking times. They should be tender but not mushy.
– For a creamier curry, stir in 1/2 cup of coconut milk at the end of cooking.
– This curry thickens as it sits. If reheating leftovers, add a splash of water or broth to achieve desired consistency.
– The curry will keep in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep.
– To freeze, let the curry cool completely and store in freezer-safe containers for up to 3 months. Don’t forget to label with the date!
Lentil and Spinach Curry
Ingredients
- 2 cups red lentils rinsed and drained
- 6 cups fresh spinach roughly chopped
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons coconut oil
- Salt and pepper to taste
- Fresh lime wedges for serving
Instructions
- Heat coconut oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, sautéing for another minute until fragrant.
- Stir in curry powder, cumin, and turmeric. Toast the spices for 30 seconds to release their flavors.
- Add lentils and diced tomatoes, stirring to coat with the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until lentils are tender.
- Add spinach in batches, stirring until wilted.
- Season with salt and pepper to taste.
- Serve hot with lime wedges and your choice of rice or naan bread.