Lentil Spinach Curry

I love a warm bowl of Lentil Spinach Curry on a busy night, it feels like a hug that is healthy and simple. This dal with spinach mixes soft lentils, bright greens, and gentle spices, and it cooks fast. The flavors are mild but full, the texture is creamy, and the dish works as a comfort food or a healthy weeknight meal. This Lentil Spinach Curry is a crowd-pleaser, it tastes fresh, earthy, and a little bright from tomatoes and lemon, and most people ask for seconds. Get ready, it is easy to make, and you will want to make it again and again.

How to prepare Lentil Spinach Curry

Ingredients

• 1 cup red lentils, rinsed and drained
• 4 cups fresh spinach, washed and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated or minced
• 1 medium tomato, chopped, or 1/2 cup canned tomato
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder, or to taste
• 1 tsp salt, or to taste
• 2 tbsp oil or ghee
• 4 cups water or vegetable broth
• Juice of 1/2 lemon, optional
• Fresh cilantro to garnish, optional

Directions

1. Heat oil in a pot over medium heat. Add chopped onion, cook until soft and light brown, about 5 minutes.
2. Add garlic and ginger, stir for 1 minute until fragrant.
3. Mix in cumin, coriander, turmeric, and chili powder. Cook spices for 30 seconds, stir so they do not burn.
4. Add chopped tomato, cook until soft and saucy, about 3 minutes.
5. Add rinsed lentils and water or broth. Stir, bring to a boil, then lower heat and simmer, covered, 15 to 20 minutes, until lentils are soft.
6. Add chopped spinach, stir, and cook 2 to 4 minutes until spinach wilts and mixes into the dal.
7. Season with salt and lemon juice, taste and adjust spices.
8. Serve warm, garnish with cilantro if you like.

Why You’ll Love Lentil Spinach Curry

• It is healthy and protein-rich, perfect for a vegetarian meal.
• The spinach adds color and iron, while lentils give body and creaminess.
• The spices are simple, they make the curry tasty without being too strong.
• It is quick to cook, it fits well as an easy weeknight dinner or meal prep.

Tips for success

• Rinse lentils well, this removes dust and helps them cook evenly.
• Use red lentils for a soft, creamy texture, they break down faster.
• If you like a smoother dal, mash some lentils with the back of a spoon.
• Adjust water for thickness, add more for a soup feel, less for a thicker curry.
• Cook spices gently, low heat keeps them from tasting bitter.
• Add lemon at the end, it brightens the whole dish.

Serving Suggestions

• Serve with steamed rice, or warm naan bread.
• Top with plain yogurt for a cool contrast.
• Add roasted vegetables on the side for a fuller meal.
• Enjoy with pickles or a simple cucumber salad for freshness.

FAQs

Q: Can I use other lentils,

A: Yes, you can use brown or green lentils, they take longer to cook and stay firmer, so increase cooking time and water.

Q: Can I freeze this curry,

A: Yes, cool it fully, put in airtight containers, freeze up to 3 months, thaw and reheat gently with a splash of water.

Q: Is this spicy,

A: The base recipe is mild, you can add more chili or cayenne if you want more heat.

Q: Can I use frozen spinach,

A: Yes, add frozen spinach after the lentils cook, allow extra time for it to heat through.

Q: How long does it keep in the fridge,

A: It keeps well for 3 to 4 days in the fridge in a sealed container.

Conclusion

For a classic take on this dish and more tips, see dal palak – indian spinach and lentil curry – glebe kitchen, it has a clear recipe and helpful notes.

Lentil Spinach Curry

A warm and comforting Lentil Spinach Curry featuring soft lentils, fresh spinach, and gentle spices, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian, Vegetarian

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup red lentils, rinsed and drained Use red lentils for a soft, creamy texture.
• 4 cups fresh spinach, washed and chopped Can also use frozen spinach.
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated or minced
• 1 medium tomato, chopped, or 1/2 cup canned tomato
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder, or to taste Adjust based on spice preference.
• 1 tsp salt, or to taste Add to taste.
• 2 tbsp oil or ghee Cooking fat for sautéing.
• 4 cups water or vegetable broth Use broth for added flavor.
• 1/2 unit lemon juice, optional Fresh lemon enhances flavor.
• Fresh cilantro to garnish, optional For garnish.

Method

 

Cooking Instructions

1. Heat oil in a pot over medium heat.
2. Add chopped onion, cook until soft and light brown, about 5 minutes.
3. Add garlic and ginger, stir for 1 minute until fragrant.
4. Mix in cumin, coriander, turmeric, and chili powder. Cook spices for 30 seconds, stirring to prevent burning.
5. Add chopped tomato, and cook until soft and saucy, about 3 minutes.
6. Add rinsed lentils and water or broth. Stir, bring to a boil, then lower heat and simmer, covered, for 15 to 20 minutes until lentils are soft.
7. Add chopped spinach, stir, and cook for 2 to 4 minutes until spinach wilts and mixes into the dal.
8. Season with salt and lemon juice, taste and adjust spices as necessary.
9. Serve warm, garnished with cilantro if desired.

Notes

Rinse lentils well to remove dust and help them cook evenly. Adjust water for thickness; add more for soup, less for thicker curry. Cook spices gently to avoid bitterness. Add lemon juice at the end for brightness.