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Spicy Lentils and Spinach

A hearty, vegan one-pot dish of creamy red lentils simmered with aromatic spices and fresh spinach for a nutritious, spicy comfort meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Indian, Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup red lentils rinsed
  • 1 tbsp olive oil or ghee
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 inch fresh ginger grated
  • 2 green chilies finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp turmeric powder
  • 1 tsp garam masala
  • 0.5 tsp red chili flakes
  • 1 tsp salt or to taste
  • 4 cups vegetable broth or water
  • 5 cups fresh spinach roughly chopped
  • 1 medium tomato diced
  • 0.5 lemon juice of
  • fresh cilantro chopped, for garnish

Equipment

  • Large pot
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Rinse red lentils until water runs clear.
  2. Heat oil in a pot, sauté onion until golden, about 5-7 minutes.
  3. Add garlic, ginger, and chilies; cook 1-2 minutes.
  4. Stir in spices and salt; toast 30 seconds.
  5. Add tomato and cook until softened, 3-4 minutes.
  6. Add lentils and broth; boil, then simmer covered 20-25 minutes until creamy.
  7. Stir in spinach until wilted, 3-5 minutes.
  8. Finish with lemon juice, adjust seasoning, garnish with cilantro.

Notes

Adjust spice to preference. Red lentils create the creamiest texture. Add more broth for soupier consistency.