Spinach & Lentil Curry

Spinach and Lentil Curry (Daal) is a hearty, flavorful dish that proves plant-based meals can be just as satisfying and delicious as meat-based ones. Inspired by traditional Indian flavors, this curry combines lentils with aromatic spices and tender spinach for a comforting and nutritious meal. Whether you’re a seasoned vegetarian or just looking to add more plant-based dishes to your weekly rotation, this dish is sure to impress.

The star of this curry is the lentils, which provide a great source of protein and fiber. They cook down to a soft, creamy texture, absorbing all the spices and flavors from the dish. To start, I sauté a blend of onion, garlic, and spices, including red chili powder, ground coriander, curry powder, cumin, and a touch of turmeric in my favourite wok (perfect for curries). These spices infuse the lentils with a deep, aromatic flavor, creating a base that’s rich in savory heat and complexity.

Roma tomatoes are added to give the curry a fresh, slightly tangy contrast to the earthy spices, while a chicken bouillon cube adds a savory richness that ties everything together. Once the lentils have softened and absorbed the flavors, fresh spinach is stirred in, adding color and nutrients. The spinach wilts perfectly into the curry, making it tender and flavorful without losing its vibrant green color. A squeeze of lemon juice at the end balances out the richness of the dish, giving it a fresh, zesty finish.

Leftovers

One of the best things about this spinach and lentil curry is how well it stores. It refrigerates perfect, perhaps even more flavourful the next day. It’s ideal for meal prep and makes for an easy lunch throughout the week. Due to the nature of the lentils, the curry may firm up after being stored in the fridge- just add a couple splashes of water when reheating and its good as new.

5 from 1 vote

Spinach & Lentil Curry

This Spinach and Lentil Curry is a hearty, flavorful dish made with tender lentils, aromatic spices, and spinach. It’s a comforting, plant-based meal that’s perfect for meal prep.

Recipe Keys: V Vegetarian

Print Recipe

Prep Time 5 mins Cook Time 30 mins Total Time 35 mins

Ingredients

• 1 cups 1.5 lentils

• 3 tbsp oil ((or ghee))

• 1 yellow onion

• 6 garlic cloves

• 1 tsp red chili powder

• 1 tsp ground coriander

• 1 tsp curry powder

• ¹⁄₂ tsp cumin

• ¹⁄₄ tsp turmeric

• 1 boullion cube

• 2 roma tomatoes

• 1 box spinach

• ¹⁄₄-¹⁄₂ cup water

• Salt & pepper (to taste)

• ¹⁄₄ of a lemon juice (more to taste)

• Naan (for serving)

Instructions

1. Bring a pot of water to a boil, add salt and cook lentils for approximately 20 minutes, or until softened.
2. Meanwhile, in a separate pan/wok, heat some oil/ghee over medium-high heat. Add chopped onions and saute for 2-3 minutes until softened. Then add in minced garlic, and cook for 1 more minute.
3. Season with red chili powder, ground coriander, curry powder, cumin, turmeric, and a chicken bouillon cube. Stir to combine and cook on medium heat for another minute.
4. Add in chopped tomatoes and season with salt and pepper. Cover and cook for about five minutes on medium/medium-high, until the tomatoes soften and become mushy.
5. Once the tomatoes are soft, add the cooked lentils to the pan and stir to combine with the seasoned tomato base.
6. Add in spinach, and pour in a little water. Allow the mixture to simmer for an additional 5-10 minutes, depending on how thick or runny you prefer the curry. Adjust salt & pepper at this stage.
7. Serve the dish with a fresh squeeze of lemon juice and a side of fresh naan.