What type of lentils work best?

Green or brown lentils hold their shape well and absorb flavors beautifully in this dish.

Can I use fresh or canned tomatoes?

Both fresh diced and canned tomatoes work equally well, providing acidity and depth.

Cumin, coriander, turmeric, paprika, and cinnamon blend to create a warm, earthy, and mildly smoky profile.

Kale, Swiss chard, or foraged greens like nettles or sorrel add unique textures and flavors.

Yes, it's naturally vegan and gluten-free, making it suitable for various dietary needs.

A splash of coconut milk added before serving lends a rich, creamy texture.

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

This recipe brings comfort on chilly nights and reminds me of forest hikes and rustic meals shared with friends.

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 4 5 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 3 4 minutes until wilted.
Step 7:: Season with salt, pepper, and lemon juice.
Step 8:: Serve hot, garnished with fresh cilantro.

This dish always brings us together around the table after a long day, sharing stories over warm bowls of curry.

Substitute kale or Swiss chard for spinach, if preferred, or add foraged wild greens like nettles or sorrel ensuring safe identification before use.

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

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

This lentil and spinach curry is both nourishing and simple ensuring a hearty meal any day of the week.

→ What type of lentils work best?: Green or brown lentils hold their shape well and absorb flavors beautifully in this dish.
→ Can I use fresh or canned tomatoes?: Both fresh diced and canned tomatoes work equally well, providing acidity and depth.
→ How do the spices affect the flavor?: Cumin, coriander, turmeric, paprika, and cinnamon blend to create a warm, earthy, and mildly smoky profile.
→ What can I substitute for spinach?: Kale, Swiss chard, or foraged greens like nettles or sorrel add unique textures and flavors.
→ Is this dish suitable for special diets?: Yes, it's naturally vegan and gluten-free, making it suitable for various dietary needs.
→ Can I add creaminess to this dish?: A splash of coconut milk added before serving lends a rich, creamy texture.