Description
A flavorful and nutritious dish made with lentils and spinach, seasoned with aromatic spices.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until the onion is translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder, cumin, and turmeric to the pot, stirring well to coat the onions and release the spices’ aromas.
- Pour in the rinsed lentils, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 25-30 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the chopped spinach and cook for another 2-3 minutes, or until the spinach is wilted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a spicier version, add red pepper flakes or chopped chili peppers.
- This dish can be served over rice or with naan for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Curried Lentils, Spinach, Vegan Recipe, Indian Cuisine, Healthy Meal