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Bowl of delicious lentil spinach curry garnished with fresh herbs

Lentil Spinach Curry

A warm and comforting Lentil Spinach Curry featuring soft lentils, fresh spinach, and gentle spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.