Can I substitute the spinach with other greens?

Yes, kale, Swiss chard, or foraged wild greens like nettles or sorrel can be used for different flavors and textures.

How do I know when the lentils are done?

They should be tender but not mushy, easily mashed between fingers or with a fork after about 25 minutes of simmering.

Absolutely, stirring in coconut milk before serving adds richness and a creamy texture.

Serve it alongside rice, naan, or crusty bread to complete the meal and soak up the flavorful sauce.

Yes, all ingredients are naturally gluten-free; just ensure the broth used does not contain gluten additives.

A hearty, earthy one-pot curry featuring tender lentils, fresh spinach, and warming spices—perfect for a cozy woodland-inspired weeknight meal.

This lentil and spinach curry quickly became a family favorite because of its rich flavors and easy preparation.

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)

Step 1:: Heat the oil in a large pot over medium heat. Add the onion and sauté for 45 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 34 minutes until wilted.
Step 7:: Season with salt, pepper, and lemon juice.
Step 8:: Serve hot, garnished with fresh cilantro.

This dish brings the family together on chilly weeknights, reminding us of cozy woodland dinners shared with laughter.

Large pot or Dutch oven, chefs knife, cutting board, wooden spoon

Contains no common allergens. If using store-bought broth, check for gluten or soy if sensitive.

Calories: 230. Total Fat: 5 g. Carbohydrates: 36 g. Protein: 11 g per serving.

This lentil and spinach curry is sure to become a staple for your dinner rotation thanks to its flavor and simplicity.

→ Can I substitute the spinach with other greens?: Yes, kale, Swiss chard, or foraged wild greens like nettles or sorrel can be used for different flavors and textures.
→ How do I know when the lentils are done?: They should be tender but not mushy, easily mashed between fingers or with a fork after about 25 minutes of simmering.
→ Can I add coconut milk to this dish?: Absolutely, stirring in coconut milk before serving adds richness and a creamy texture.
→ What sides pair well with this dish?: Serve it alongside rice, naan, or crusty bread to complete the meal and soak up the flavorful sauce.
→ Is this suitable for a gluten-free diet?: Yes, all ingredients are naturally gluten-free; just ensure the broth used does not contain gluten additives.