curried lentils with spinach

curried lentils with spinach

Curried lentils with spinach is a simple, tasty dish with lots of nutritional benefits. Curry powder is a spice blend you can get from most grocery stores. Although curry powders vary by brand (or family recipe) they almost always contain powdered turmeric, coriander, and cumin. These spices pack powerful anti-inflammatory properties and can contribute to overall health.

curried lentils with spinach

Pair those potent spices with lentils and you’ll also benefit from the balanced protein and carbohydrate profile of the humble legumes. Lentils also contain iron and folate which are good for nerve health and especially great if you’re trying to get pregnant. I added a couple handfuls of organic spinach just to bring some vegetables to the party.

A serving of these curried lentils with spinach topped with a couple fried eggs makes a quick meal when you want something hearty and healthy. Cook a double batch of lentils early in the week and store them in the fridge for a fantastic work-from-home lunch. These lentils also make a great side dish to accompany Indian or Middle Eastern flavors (try it with my chicken tikka masala).

I hope you add this recipe to your meal planning repertoire and enjoy the flavor and benefits of superfood ingredients!

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curried lentils with spinach

curried lentils with spinach

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  • Author: Sepideh Esmaili Campos


  • 1 tablespoon olive oil
  • ½ yellow onion, diced
  • kosher salt
  • 3 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1 Tablespoon tomato paste
  • 1 cup red split lentils, sorted through and rinsed a couple times with cold water
  • 2 cups filtered water
  • 3 ounces baby spinach, raw
  • Juice of ½ fresh lemon (optional)


  1. Heat the olive oil in a medium pot over medium heat until shimmering, 2 minutes. 
  2. Add the onion and ½ teaspoon kosher salt. 
  3. Cook and stir the onion until it is translucent, fragrant, and browning on the edges, 3-5 minutes. 
  4. Add the garlic, curry, and tomato paste. Cook and stir the ingredients together until fragrant and the tomato paste is turning darker in color, 5 minutes. 
  5. Add the rinsed lentils and toss to combine with the onion mixture. 
  6. Add the water, cover the pot and simmer on low heat for 10 minutes. 
  7. Uncover the pot, drop the raw spinach into the pot, stir to combine. 
  8. Cook the lentils and spinach together, uncovered this time, until the spinach wilts and excess moisture has evaporated, 5 minutes. 
  9. Add kosher salt to taste (I added ¼ teaspoon at this point). Add the salt a little at a time and taste as you go along. Curry powders contain different levels of salt depending on the brand so you want to be sure to salt the dish at the very end. 
  10. Brighten the lentils with a squeeze of fresh lemon if desired. 
  11. Serve as a side to chicken tikka masala or top with fried eggs for a delicious, quick meal. 


This dish is fragrant but not spicy. If you like heat, add 1/2 teaspoon crushed red chili flakes to the onions in step 4.

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