Healthy Lentil and Spinach Curry

Name: Healthy Lentil and Spinach Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup lentils (green or brown); 4 cups vegetable broth; 1 onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 2 cups fresh spinach, chopped; 1 can coconut milk; 1 tablespoon olive oil; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon coriander; Salt and pepper to taste

Highlighted under: Natural Meals

I absolutely love making this Healthy Lentil and Spinach Curry! It's a simple yet flavorful dish that comes together quickly and is packed with nutrients. Lentils are not only rich in protein but also full of fiber, making this meal both satisfying and healthy. I enjoy experimenting with spices, and the combination of turmeric, cumin, and coriander adds depth to the curry. Plus, it's a fantastic way to incorporate greens into our diet. This dish has become a staple in our home, and I believe it will soon be a favorite in yours, too!

Created by

Opal Kensington

Last updated on 2026-01-05T22:01:34.998Z

Creating the perfect lentil and spinach curry was an enjoyable journey for me. Initially, I experimented with various spices and vegetable combinations, eventually finding that simple ingredients could yield the most flavor. Using a blend of warm spices with fresh spinach not only enhances the taste but also adds vibrant color to the dish.

One tip I would recommend is to let the curry simmer long enough for the lentils to absorb all the spices. The longer it simmers, the richer the flavors become. This method made all the difference for us, turning a simple meal into a delightful experience that I can't help but share!

Why You'll Love This Recipe
Nutritious and filling, perfect for a weeknight dinner
Bursting with flavors from aromatic spices
Easy to customize with your favorite vegetables

Understanding Lentils

Lentils are a staple in many healthy diets, and for good reason! Their high protein and fiber content not only keeps you feeling full longer but also aids in digestion. For this curry, green or brown lentils are ideal due to their firm texture and ability to hold shape during cooking, unlike red lentils which tend to break down. This gives the curry a heartiness that pairs perfectly with the creamy coconut milk.

When properly rinsed, lentils can cook evenly and reduce any potential grit. It's a simple step that ensures a smoother final dish. In this recipe, the lentils absorb all the flavors from the spices and broth, creating a rich taste profile that elevates the entire dish.

The Role of Spinach

Adding fresh spinach not only boosts the nutritional value of this curry but also enhances its color and texture. When wilted, the spinach adds an enticing emerald hue that contrasts beautifully with the golden spices. To ensure freshness, look for vibrant green leaves without wilting or yellow edges; this indicates higher nutrient retention.

I recommend adding the spinach towards the end of the cooking process. This method preserves its bright color and tender-crisp texture. If you're looking for a variation, feel free to swap spinach with kale or Swiss chard; just remember to adjust cooking times as these greens may need a few extra minutes to soften.

Serving Suggestions

This Healthy Lentil and Spinach Curry can be served in various ways. A classic option is over a bed of fluffy basmati rice or quinoa, which absorbs the curry’s rich sauce and balances the meal. For a heartier option, consider pairing it with warm naan or pita bread, perfect for scooping up the creamy curry.

To elevate the dish even further, consider garnishing with fresh cilantro or a squeeze of lime juice before serving. These additions bring a fresh brightness that complements the spices beautifully. It's also a great idea to prepare a double batch; this curry stores well in the fridge for up to five days or can be frozen for up to three months, making it an ideal meal prep option.

Ingredients

Main Ingredients

1 cup lentils (green or brown)
4 cups vegetable broth
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
2 cups fresh spinach, chopped
1 can coconut milk
1 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
Salt and pepper to taste

Instructions

Steps

Preparing the Ingredients

Start by rinsing the lentils under cold water. Chop the onion, garlic, and ginger, and set them aside.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger, cooking for another 2 minutes until fragrant.

Add Spices and Lentils

Stir in the turmeric, cumin, and coriander, and toast for about a minute. Then add the rinsed lentils, mixing well to coat them in the spices.

Simmer the Curry

Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes or until the lentils are tender.

Incorporate Spinach

Once the lentils are cooked, stir in the chopped spinach. Cook for an additional 2-3 minutes until the spinach has wilted. Season with salt and pepper to taste.

Serve and Enjoy

Serve the curry warm over rice or with naan bread, and enjoy your healthy meal!

Pro Tips

For extra heat, feel free to add some chopped chili or cayenne pepper while cooking. This curry tastes even better the next day, making it a great meal prep option!

Troubleshooting Common Issues

If your lentils are taking longer to cook than expected, it may be due to their age. Older lentils can require more time to become tender. Always check the package date when purchasing lentils. To speed up the cooking, you can also adjust the heat slightly higher, but be cautious to prevent the broth from evaporating too quickly.

In case your curry is too thick, simply add a splash of additional vegetable broth or water as it simmers. This will help achieve your desired consistency without compromising flavor. On the other hand, if the curry becomes too soupy, simmer it uncovered for a few extra minutes to allow excess liquid to evaporate.

Ingredient Substitutions

If you don’t have coconut milk on hand, you can use unsweetened almond milk or cashew cream as a replacement for a lighter option; however, the flavor will differ. To retain creaminess, consider mashing a portion of the lentils before adding liquid to create a thicker base for the curry.

For an extra kick, you could substitute standard vegetable broth with a spicier broth or add chopped green chilies during the sauté. This adjustment not only enhances the heat but also adds flavor complexity to the dish.

Make-Ahead Tips

Preparing this curry in advance is a great way to enjoy a healthy meal without the fuss of daily cooking. The flavors meld beautifully overnight, making it even more delicious the next day. After cooking, allow the curry to cool to room temperature before transferring it to an airtight container for storage.

When reheating, make sure to stir it well and add a bit of water or broth to loosen the consistency, as it thickens when stored. Heating it on the stovetop over medium-low heat will help maintain its texture without risking burning.

Questions About Recipes

→ Can I use other types of lentils?

Yes! You can use red, yellow, or even black lentils, but keep in mind that cooking times may vary.

→ Is this recipe gluten-free?

Absolutely! All the ingredients in this curry are gluten-free.

→ Can I add other vegetables?

Certainly! You can add veggies like carrots, bell peppers, or peas for added nutrition and flavor.

→ How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.