This Lentil and Spinach Curry is a healthy, hearty dish with tender lentils and bright green spinach. It’s made with simple spices that bring out warm, comforting flavors.
I like making this when I want something filling but easy to prepare. I sometimes add a squeeze of lemon at the end to brighten it up.
Serving it with rice or naan makes a complete meal. It’s perfect for a quick dinner or lunch, and it’s full of good nutrients too!
Ingredients & Substitutions
Red Lentils: These cook quickly and give the curry its hearty texture. I prefer red lentils because they break down easily, but yellow lentils are a good substitute if you can’t find red. Rinse them well before cooking to remove excess starch.
Fresh Spinach: Adds vibrant color and a mild, earthy flavor. I use fresh spinach for the best taste, but frozen works too—just thaw and drain before adding. Keep the stems out for a smoother texture, or include them if tender.
Onion and Garlic: Fundamental for flavor depth. I always finely chop onions for even cooking and a gentle sweetness. Using jarred minced garlic saves time, but fresh garlic is more pungent and flavorful—use 1-2 cloves if you prefer.
Spices (cumin, turmeric, coriander): They build the aromatic base. I toast whole cumin seeds first for extra warmth, but ground cumin works just as well. Adjust spice amounts to your taste—start small and add more if needed.
Coconut Milk: Gives creaminess and a mild sweetness. I use coconut milk to make the curry richer, but you can swap with Greek yogurt or a splash of cream if dairy is preferred. Shake the can well before opening.
How do I soften the spinach without overcooking it?
To keep spinach bright and tender, add it at the very end of cooking. Stir it in until wilted, about 1-2 minutes. If you cook it longer, it loses color and texture. Use fresh spinach for the best results—frozen just needs to thaw first.
How to Make Lentil and Spinach Curry?
Ingredients You’ll Need:
For the Curry
- 1 cup dried lentils (red or brown)
- 4 cups fresh spinach, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala (optional)
- 1 can (14 oz) diced tomatoes
- 3 cups water or vegetable broth
- Salt and pepper to taste
How Much Time Will You Need?
Preparation time: 10 minutes. Cooking time: 30 minutes. Total time: 40 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Rinse the lentils under cold water. Chop the onion and garlic. Wash and chop the spinach. Gather all spices and other ingredients.
2. Sauté the aromatics
Heat oil in a large pot over medium heat. Add cumin seeds, cook for 30 seconds. Add onion and garlic, cook until soft, about 5 minutes.
3. Add spices and tomatoes
Stir in turmeric, coriander, and garam masala. Cook for 1 minute. Add diced tomatoes and cook for another 5 minutes, stirring occasionally.
4. Add lentils and liquids
Add rinsed lentils and water or broth. Bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender.
5. Stir in spinach and season
Mix in chopped spinach. Cook for 3-5 minutes until wilted. Season with salt and pepper to taste. Serve hot.
