Are you looking for a delicious meal that is both satisfying and nutritious? This Lentil and Spinach Curry is the answer. Packed with protein-rich lentils and vibrant spinach, it’s a simple yet flavorful dish that brings warmth to your table. Plus, it’s gluten-free, making it a great option for various dietary needs.
Imagine being able to whip up a wholesome dinner in under an hour that leaves everyone asking for seconds. This curry does just that! The blend of spices creates a fragrant, rich experience, while the lentils provide a hearty texture that pairs perfectly with the tender spinach.
Whether you’re a seasoned cook or just starting, this Lentil and Spinach Curry recipe is straightforward and forgiving. You can customize it with your favorite spices or adjust the heat level, making it a versatile dish for any occasion.
Lentil and Spinach Curry for a Cozy Meal
This hearty lentil and spinach curry is a comforting dish that brings together earthy lentils and fresh spinach in a spiced tomato sauce. It’s not only filling and nutritious, but it also delivers a delightful balance of flavors that is sure to please your palate.
Ingredients
- 1 cup dried lentils (green or brown), rinsed
- 2 cups fresh spinach, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Chopped cilantro for garnish (optional)
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent (about 5 minutes).
- Add the Spices: Stir in the curry powder, cumin, and turmeric. Cook for another minute until fragrant.
- Combine Lentils and Tomatoes: Add the rinsed lentils and diced tomatoes (with juice) to the pot. Stir well to combine.
- Pour in Broth: Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce to a simmer and cover. Cook for 25-30 minutes or until the lentils are tender.
- Incorporate Spinach: Stir in the chopped spinach during the last 5 minutes of cooking. Season with salt and pepper to taste.
- Serve: Ladle the curry into bowls and garnish with chopped cilantro if desired. Serve with rice or gluten-free bread.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 7g
- Protein: 15g
- Carbohydrates: 35g
