Pin it A hearty, earthy one-pot curry featuring tender lentils, fresh spinach, and warming spices—perfect for a cozy woodland-inspired weeknight meal.
This recipe has become a favorite for weeknight dinners because it's simple, nutritious, and full of comforting flavor.
Ingredients
- Lentils & Legumes: 1 cup dried green or brown lentils rinsed, 3 cups vegetable broth or water
- Vegetables: 1 medium yellow onion finely chopped, 2 cloves garlic minced, 1 inch piece fresh ginger grated, 1 large carrot diced, 4 cups fresh spinach roughly chopped, 1 medium tomato diced (or 1 cup canned diced tomatoes)
- Spices & Seasonings: 1 tbsp olive oil or coconut oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp smoked paprika, 1/4 tsp ground cinnamon, 1/4 tsp chili flakes (optional for heat), Salt and black pepper to taste
- Finishing Touches: 1 tbsp lemon juice, Fresh cilantro chopped (for garnish)
Instructions
- Step 1:
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 4 5 minutes until translucent.
- Step 2:
- Stir in the garlic, ginger, and carrot, and cook for another 2 minutes.
- Step 3:
- Add cumin, coriander, turmeric, paprika, cinnamon, and chili flakes. Stir for 1 minute until fragrant.
- Step 4:
- Add the lentils, diced tomato, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes, stirring occasionally.
- Step 5:
- Check lentils for tenderness. If needed, add a splash more broth or water.
- Step 6:
- Stir in the chopped spinach and cook for 3 4 minutes until wilted.
- Step 7:
- Season with salt, pepper, and lemon juice.
- Step 8:
- Serve hot, garnished with fresh cilantro.
Pin it This dish brings the family together on chilly nights with its warm, earthy flavors and hearty texture.
Required Tools
Large pot or Dutch oven, Chef's knife, Cutting board, Wooden spoon
Allergen Information
Contains no common allergens. If using store-bought broth, check for gluten or soy if sensitive.
Nutritional Information
Calories: 230, Total Fat: 5 g, Carbohydrates: 36 g, Protein: 11 g (per serving)
Pin it 
Enjoy this wholesome curry as a comforting, nutritious meal any night of the week.
Recipe Q&A
- → What type of lentils work best for this dish?
Green or brown lentils are ideal as they hold their shape well during simmering, providing a hearty texture.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard can be used as alternatives; foraged greens like nettles add unique woodland flavors if safely identified.
- → How do the spices affect the flavor?
The combination of cumin, coriander, turmeric, smoked paprika, and cinnamon creates a warm, earthy, and slightly smoky profile that enhances the lentils.
- → Is this dish suitable for gluten-free diets?
Yes, as long as the broth used is gluten-free, this meal fits well within gluten-free dietary needs.
- → What can I serve alongside this lentil and spinach dish?
It pairs wonderfully with rice, naan bread, or crusty bread to soak up the flavorful sauce.