Ingredients
Scale
- 1 cup red lentils
- 4 cups fresh spinach, chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 2 tablespoons oil (olive or vegetable)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 4 cups water or vegetable broth
- Salt and pepper to taste
- ½ cup coconut milk (optional)
Instructions
- Rinse red lentils under cold water until clear. Chop the onion, mince garlic and ginger, and rinse spinach.
- Heat oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and ginger for another minute.
- Stir in cumin seeds and turmeric powder, then add rinsed lentils and water/broth. Bring to a gentle boil.
- Lower heat to simmer and stir in spinach leaves. Cook for 10-15 minutes until lentils are soft.
- Mash some lentils against the pot’s side for creaminess; leave some whole for texture. Season with salt and pepper.
- If using coconut milk, stir it in now and heat through for an additional 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 248
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg