Curried Lentils with Spinach
Submitted by alanspradlin
Indian-spiced lentils with wilted spinach, plum tomatoes, and a fragrant blend of curry, ginger, cinnamon, and nutmeg. Vegetarian, high in fiber, and on the table in 45 minutes. Serve over rice.
YIELD
4 servingsPREP
5 minCOOK
35 minREADY
45 minFive minutes of prep. That’s all that stands between you and a deeply satisfying bowl of curried lentils loaded with iron-rich spinach.
Garlic hits the hot oil first, then fresh spinach wilts down before the cooked lentils, canned plum tomatoes, and spices join in. Curry and ginger bring the warmth while cinnamon and nutmeg add an unexpected sweetness that makes this dish feel layered and complex.
A splash of soy sauce rounds everything out with savory depth. Over a bowl of steamed rice, this is plant-based comfort food at its finest.
Pro Tips
- Cook the lentils until tender but still holding their shape. Mushy lentils disappear into the sauce and you lose that satisfying bite.
- Wilt the spinach before adding the lentils. This prevents the leaves from releasing too much water and thinning out the dish.
- Cinnamon and nutmeg might seem unusual in a curry, but they’re common in many Indian spice blends. Trust the combination.
- A squeeze of lemon right before serving lifts the whole dish and balances the earthiness of the lentils.
Ingredients
Directions
Wash lentils.
Cook until tender but firm. Heat olive oil in large pot and when hot add garlic.
Sauté for 1 minute. Add spinach leaves and steam until they wilt.
Add lentils and rest of ingredients. Cover and simmer for 15 minutes.
Serve over rice.
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