Lentil and Spinach Curry

March 14, 2013 by Leanne Vogel July 25, 2017

A super simple, healthy Indian recipe made with yellow lentils, spinach and spices.

Ingredients

Curry

• 2½ cups water
• 1? dry/uncooked toor dal (aka tuvar dal, arhar dal, yellow lentils, tur dal) or yellow split peas, rinsed and drained
• ¼ teaspoon ground turmeric
• ¼ teaspoon sea salt
• 1 teaspoon coconut oil
• 4 cloves garlic, minced
• 1 tablespoon freshly ground ginger
• 250 grams baby spinach, chopped roughly
• 1 green chilli, de-seeded and cut in half (optional)
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons fresh lemon juice

Tempering

• 1 teaspoon coconut oil
• 3 cloves garlic, minced
• 3 dried red chillies, broken up with your hands
• 1 teaspoon whole mustard seeds
• 1 teaspoon cumin seeds
• 6 curry leaves

Instructions

1. Add water, lentils, turmeric and salt in a medium-sized saucepan. Bring to a boil, reduce heat to low. Cover and cook for 25 minutes, or until lentils are soft. Drain excess water, reserving 1/4 cup. Return lentils back to saucepan along with reserved cooking water. Mash lightly with a fork or potato masher and set aside.
2. Meanwhile, in a separate pan, saute coconut oil with garlic and ginger. Add chopped spinach and cook for 1-2 minutes until lightly wilted.
3. Add spinach to lentil mixture along with chillies.
4. In the same pan you sauteed the spinach in, add tempering ingredients and heat on medium-high until seeds begin to pop and get golden.
5. Drop tempering into lentil mix and stir to combine. Return lentil mixture to the heating element and cook, covered on low heat, for 5-10 minutes.
6. Stir in lemon juice and fresh cilantro.

Nutrition Information Per Serving