SPINACH LENTIL Curry Recipe for a Vegetarian and Vegan Diet | Indian Style Spinach and Lentils

spinach

🥗Healthier: kale

💰Cheaper: mustard greens

Kale is nutrient-dense while mustard greens are often less expensive.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor and health benefits, while vegetable oil is budget-friendly.

Thoroughly wash the red lentil a few times, until the water runs clear and then soak it for 1 hour.

Drain the water from the soaked lentils and transfer it to a small pot. Add turmeric, salt and water. Cover and bring to a boil. Once it starts to boil, give it a mix. Reduce the heat to medium-low, cover and cook for about 25 minutes or until the lentils are cooked. Once cooked set aside for later.

Heat the oil in a pan. Once the oil is heated, reduce the heat to low. Add the cumin seeds. When the seeds starts to splutter, add the chilli flakes and fry for a few seconds. Then add the onion and salt and increase the heat back to medium. Fry on medium heat until the onion is soft and browned.

Add the ginger and garlic and fry for another one minute or until fragrant. Add dry spices (coriander, paprika, asafoetida and cayenne pepper) and fry for about 30 seconds.

Add the fresh chopped tomatoes, mix well and cook for 1 to 2 minutes or until the tomatoes are slightly soft.

Add the chopped spinach leaves and mix well. Right away add the cooked lentils and mix well. Bring it to a boil and cook for about 3 minutes or so. Turn off the heat.

Add the chopped cilantro, drizzle of olive oil and lemon juice to taste. Mix well. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary