This Lentil and Spinach Curry is a warm, hearty dish with soft lentils and fresh spinach in a flavorful, mildly spicy sauce. It’s easy to make and perfect for a quick, healthy meal.
I like to think of it as a hug in a bowl—comforting and satisfying. Sometimes I add a dash of hot sauce just for fun!
Serving it with rice makes a complete, quick dinner. I keep a bag of frozen spinach handy for busy days and still get my greens.
Ingredients & Substitutions
Green Lentils: I use green lentils because they hold shape well and have a mild, earthy flavor. Rinse them before cooking to remove any dust. If you prefer, brown lentils work fine but may soften more. Use 1 cup dry lentils for a hearty dish.
Fresh Spinach: Fresh spinach adds vibrant color and a tender texture. Wash thoroughly and chop if needed. Frozen spinach is a quick substitute—just thaw and squeeze out excess water. About 4 cups fresh or 1 cup frozen does the trick.
Onion and Garlic: These give the curry a rich aroma. Finely chop the onion and crush the garlic for best flavor. If missing, garlic powder and onion powder can work but won’t be quite as fragrant. Use half the amount called for in powders.
Tomatoes & Spices: Diced tomatoes add acidity and body. Use canned or fresh. Ground cumin and coriander are key for warming flavor—roast spices lightly in oil first for extra depth. If out of spices, a pinch of curry powder can substitute.
How do I cook lentils so they don’t turn mushy?
Use green or brown lentils and cook them in boiling, salted water. Simmer uncovered for 20-25 minutes until tender but not falling apart. Drain excess water and add to the curry near the end. This keeps them firm and perfect for the dish.
- Bring water to a boil and add lentils. Stir occasionally.
- Reduce heat to a gentle simmer and cook uncovered.
- Check tenderness at 20 minutes—remove when just tender.
- Drain excess water before mixing into the curry.
How to Make Lentil and Spinach Curry?
Ingredients You’ll Need:
For the Curry
- 1 cup dried lentils (red or green)
- 4 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 inch piece of ginger, grated
- 1 can diced tomatoes (14 oz)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
For the Spinach
- 4 cups fresh spinach leaves
- 1 tablespoon lemon juice (optional)
How Much Time Will You Need?
Prep time: 10 mins; Cook time: 30 mins; Total: 40 mins
Step-by-Step Instructions:
1. Cook the Lentils
Rinse the lentils under cold water. Combine them with water or broth in a pot. Bring to a boil. Reduce heat and simmer for 20-25 mins until tender.
2. Sauté Vegetables and Spices
Heat olive oil in a large pan. Add chopped onion. Cook for 5 mins until soft. Stir in garlic, ginger, cumin, coriander, turmeric. Cook for 1-2 mins.
3. Add Tomatoes and Lentils
Pour in diced tomatoes. Cook for 5 mins while stirring. Add cooked lentils to the pan. Stir well and simmer for 5 mins to blend flavors. Season with salt and pepper.
4. Add Spinach
Stir in fresh spinach leaves. Cook for 2-3 mins until wilted. Squeeze in lemon juice if using. Mix well and remove from heat.
