Go Back

Lentil and Spinach Curry

A comforting, nutritious meal packed with protein-rich lentils and iron-loaded spinach. The aromatic Indian spices create layers of flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 250 kcal

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.