Ingredients
Scale
- 1 cup dried lentils (any variety)
- 2 cups fresh spinach, chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 can diced tomatoes (14 oz)
- 3 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (optional)
- Salt to taste
- 1 teaspoon garam masala
- Juice of 1 lemon
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until golden brown.
- Add minced garlic and ginger, cooking for another minute until fragrant.
- Add lentils, diced tomatoes, cumin, coriander, turmeric, chili powder, and salt. Stir well.
- Pour in vegetable broth or water and bring to a boil.
- Reduce heat to low, cover, and let simmer for 20-25 minutes until lentils are tender.
- Stir in fresh spinach and allow it to wilt (about 5-7 minutes).
- Add garam masala and lemon juice, stirring well. Simmer for another 5 minutes.
- Taste and adjust seasoning as necessary before serving.
Notes
- Soaking lentils for 30 minutes before cooking can improve their texture.
- Adjust chili powder according to your spice preference.
- Add a can of coconut milk for a creamier curry.
- Feel free to customize with more vegetables like potatoes or cauliflower.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg