Curried Lentils With Spinach

This comforting dish brings the vibrant warmth of Indian spices to a simple, hearty meal. Brown lentils provide a sturdy, earthy base that holds up beautifully to a medley of aromatics including garlic, ginger, and cinnamon. The addition of fresh spinach adds a pop of color and a slight bitterness that balances the sweetness of the tomatoes. It is a quick, one-pot wonder that feels like a hug in a bowl. Perfect served over fluffy basmati rice or with warm naan bread to scoop up every last bite of the savory sauce. Ideal for weeknight dinners or a satisfying side dish for vegetarian gatherings.

Cooking Method: Sautéing, Steaming, Stewing

Cuisine: Indian

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 190.3

Dietary: Gluten-free, Vegan, Vegetarian

Description

This comforting dish brings the vibrant warmth of Indian spices to a simple, hearty meal. Brown lentils provide a sturdy, earthy base that holds up beautifully to a medley of aromatics including garlic, ginger, and cinnamon. The addition of fresh spinach adds a pop of color and a slight bitterness that balances the sweetness of the tomatoes. It is a quick, one-pot wonder that feels like a hug in a bowl. Perfect served over fluffy basmati rice or with warm naan bread to scoop up every last bite of the savory sauce. Ideal for weeknight dinners or a satisfying side dish for vegetarian gatherings.

Ingredients

1 cup Lentils
1 tablespoon Olive oil
2 ea Garlic cloves, minced
1/2 pound Spinach leaves, washed,

Directions

1
Rinse lentils under cold water and pick out any debris.
2
Place lentils in a saucepan with plenty of water and simmer until just tender but not mushy, about 15-20 minutes. Drain and set aside.
3
In a large skillet or pot, heat olive oil over medium heat. Add minced garlic and sautÃÂ© for 30 seconds until fragrant.
4
Add chopped plum tomatoes, tamari, curry powder, grated ginger, cinnamon, and nutmeg to the skillet. Stir to combine.
5
Toss in the washed spinach leaves and stir until they begin to wilt.
6
Return the cooked lentils to the skillet, mixing them thoroughly with the tomato and spinach mixture.
7
Cover the skillet and let simmer on low heat for 10-15 minutes to allow flavors to meld.
8
Taste and adjust seasoning with salt or pepper if needed before serving.
9
Serve hot over steamed rice or with warm naan bread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 190.3kcal

% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 54.5mg3%
Total Carbohydrate 30.5g11%
Dietary Fiber 7.0g29%
Sugars 1.8g
Protein 10.2g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentils, spinach, curry, vegan, vegetarian, indian, side dish, tomatoes, garlic, ginger, cinnamon, nutmeg, tamari, healthy, quick dinner, one pot, warm, aromatic, comfort food, plant based

Read it online: https://www.chefs-mate.com/recipe/curried-lentils-with-spinach/