Description
Lentil-based curries are a staple in many South Asian cuisines, including Indian, Pakistani, and Bangladeshi culinary traditions. In these regions, lentils are a key protein source, especially for vegetarians. The inclusion of leafy greens like spinach adds to the dish’s nutritional value. While there are various versions of lentil curries, the combination of lentils and spinach is relatively common, especially in southern and eastern parts of India, where both ingredients are grown abundantly.
Ingredients
-
1 cup dried lentils (red or green lentils work well)
-
4 cups vegetable broth (or water)
-
1 tablespoon olive oil
-
1 medium onion, finely chopped
-
3 garlic cloves, minced
-
1-inch piece fresh ginger, minced
-
1 tablespoon curry powder
-
1 teaspoon ground turmeric
-
1 teaspoon ground cumin
-
1/2 teaspoon ground coriander
-
1/2 teaspoon chili flakes (optional, for spice)
-
1 can (14 oz) diced tomatoes (or fresh tomatoes, chopped)
-
4 cups fresh spinach (roughly chopped)
-
1/2 teaspoon salt, or to taste
-
1/4 teaspoon black pepper
-
1 tablespoon lemon juice (optional, for added brightness)
-
1 tablespoon fresh cilantro (optional, for garnish)
Instructions
Start by rinsing the lentils thoroughly to remove any dirt or debris. In a medium-sized pot, add the lentils and the vegetable broth (or water). Bring the mixture to a boil and then reduce the heat to a simmer. Allow the lentils to cook for about 25-30 minutes, or until they are tender but not mushy. Drain any excess liquid if necessary.
While your lentils are cooking, heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Once the onion is softened, add the minced garlic and ginger. Sauté for another 2 minutes until the mixture becomes aromatic and fragrant.
Now it’s time to infuse your curry with flavor! Stir in the curry powder, turmeric, cumin, coriander, and chili flakes (if you like a spicy kick). Cook the spices for 1-2 minutes to allow their oils to release and enhance their flavors. This step is crucial for making the curry aromatic.
Add the diced tomatoes (with their juices) into the pan. Let the mixture simmer for about 5 minutes. This will allow the tomatoes to soften and break down slightly, creating a flavorful base for the curry sauce.
Once the lentils are cooked, add them to the pan along with the fresh spinach. Stir everything together until the spinach wilts and softens, which should take just a few minutes. Allow the dish to simmer for another 5-7 minutes so that the flavors meld together nicely.
Season your Lentil Spinach Curry with salt, pepper, and lemon juice (if you want a bright, tangy touch). Stir well to combine all the ingredients. If you prefer a creamier texture, feel free to add a splash of coconut milk at this stage.
Finally, garnish your curry with freshly chopped cilantro if you like, and serve it over rice, with naan, or as a stand-alone dish. It’s ready to enjoy!
Notes
This Lentil Spinach Curry is perfect for meal prep and tastes even better the next day as the flavors deepen. Serve it with rice, naan, or enjoy it as a wholesome soup. Feel free to adjust the spices to suit your taste!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Keywords: Lentil Spinach Curry Recipe