Save to Pinterest A hearty, earthy one-pot curry featuring tender lentils, fresh spinach, and warming spices—perfect for a cozy woodland-inspired weeknight meal.
This lentil and spinach curry quickly became a favorite for our chilly evenings, reminding me of peaceful walks in the forest with its natural flavors.
Ingredients
- Lentils & Legumes: 1 cup dried green or brown lentils, rinsed, 3 cups vegetable broth or water
- Vegetables: 1 medium yellow onion, finely chopped, 2 cloves garlic, minced, 1-inch piece fresh ginger, grated, 1 large carrot, diced, 4 cups fresh spinach, roughly chopped, 1 medium tomato, diced (or 1 cup canned diced tomatoes)
- Spices & Seasonings: 1 tbsp olive oil or coconut oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp smoked paprika, 1/4 tsp ground cinnamon, 1/4 tsp chili flakes (optional, for heat), Salt and black pepper, to taste
- Finishing Touches: 1 tbsp lemon juice, Fresh cilantro, chopped (for garnish)
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Instructions
- Step 1:
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 4 5 minutes until translucent.
- Step 2:
- Stir in the garlic, ginger, and carrot, and cook for another 2 minutes.
- Step 3:
- Add cumin, coriander, turmeric, paprika, cinnamon, and chili flakes. Stir for 1 minute until fragrant.
- Step 4:
- Add the lentils, diced tomato, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes, stirring occasionally.
- Step 5:
- Check lentils for tenderness. If needed, add a splash more broth or water.
- Step 6:
- Stir in the chopped spinach and cook for 3 4 minutes until wilted.
- Step 7:
- Season with salt, pepper, and lemon juice.
- Step 8:
- Serve hot, garnished with fresh cilantro.
Save to Pinterest Our family loves gathering around the table on cold nights to enjoy this comforting curry that always feels like a warm hug.
Required Tools
Large pot or Dutch oven, Chefs knife, Cutting board, Wooden spoon
Allergen Information
Contains no common allergens. If using store-bought broth, check for gluten or soy if sensitive.
Nutritional Information (per serving)
Calories: 230, Total Fat: 5 g, Carbohydrates: 36 g, Protein: 11 g
Save to Pinterest This lentil and spinach curry offers both nutrition and comfort, making it perfect for any weeknight dinner.
Frequently Asked Questions
- → What type of lentils work best?
Green or brown lentils hold their shape well and provide a hearty texture, ideal for slow simmering.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard are excellent alternatives; foraged wild greens like nettles add unique woodland notes.
- → How can I adjust the spice level?
Omit or reduce chili flakes for milder taste, or add more for extra heat according to preference.
- → What is the best way to serve this dish?
Enjoy it hot with steamed rice, naan, or crusty bread to balance the earthy flavors and textures.
- → Can coconut milk be added to the dish?
Yes, stir in a splash of coconut milk near the end for extra creaminess and depth.
