Lentil and Spinach Curry Recipe

Ingredients

Before we dive into the method, let’s gather everything you need. Here’s a quick list:

For the Base:

• Lentils (1 cup): Red or yellow lentils work best as they cook quickly and blend well.
• Spinach (3 cups): Fresh or frozen—both work beautifully.
• Onion (1 medium): Finely chopped for a robust base.
• Garlic (4 cloves): Minced for that aromatic kick.
• Ginger (1 inch): Grated for a warm, zesty undertone.

For the Sauce:

• Tomatoes (2 medium or 1 cup canned): Diced or pureed.
• Coconut milk (1/2 cup): Optional but adds a creamy texture.
• Vegetable broth or water (2-3 cups): Adjust based on your preferred consistency.

For the Spices:

• Turmeric (1 tsp)
• Cumin (1 tsp)
• Coriander (1 tsp)
• Garam masala (1 tsp)
• Red chili powder (1/2 tsp): Adjust based on your spice tolerance.
• Salt and pepper (to taste)

For Garnish:

• Fresh cilantro
• A squeeze of lemon juice

How to Make Lentil and Spinach Curry

Step 1: Prep Your Ingredients

Start by rinsing the lentils thoroughly under cold water until the water runs clear. This helps remove any excess starch and ensures they cook evenly. Chop your onion, garlic, and ginger, and have your spices measured out for easy access.

Step 2: Sauté the Aromatics

Heat a drizzle of oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown—about 5-7 minutes. Toss in the minced garlic and grated ginger, stirring for another minute until fragrant.

Step 3: Build the Flavor Base

Add the spices—turmeric, cumin, coriander, garam masala, and chili powder—to the pot. Stir for 30 seconds to toast the spices, releasing their aroma. This step is key to deepening the curry’s flavor.

Step 4: Add Lentils and Liquids

Stir in the rinsed lentils, followed by the tomatoes and vegetable broth. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover the pot and let the lentils cook for about 15-20 minutes, stirring occasionally to prevent sticking.

Step 5: Add the Spinach

Once the lentils are tender, fold in the spinach. If you’re using fresh spinach, it will wilt quickly in the heat. For frozen spinach, let it cook for an additional 2-3 minutes.

Step 6: Adjust the Consistency

If the curry is too thick for your liking, add a splash of water or coconut milk. Taste and adjust the seasoning with salt and pepper.

Step 7: Serve and Garnish

Ladle the curry into bowls and garnish with fresh cilantro and a squeeze of lemon juice. Serve it with steamed rice, naan, or even quinoa for a wholesome meal.