Flavorful Red Lentil and Spinach Curry
A quick and comforting red lentil curry simmered with aromatic spices, diced tomatoes, and fresh spinach, served with warm naan bread for dipping. Perfect for a cold evening.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 1
- Cuisine: Indian
- Difficulty: Easy
- Cost: $3.93/serving
Dietary
- Vegetarian
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- High-Fiber
- Pescatarian
Tags
- quick
- healthy
- comfort food
- savory
- budget-friendly
- spicy
Ingredients
- 1 tablespoon olive oil
- 0.25 yellow onion (diced)
- 1 clove garlic (minced)
- 0.5 teaspoon curry powder
- 0.25 teaspoon ground cumin
- 0.5 cup canned diced tomatoes (undrained)
- 0.5 cup vegetable broth
- 0.25 cup red lentils (rinsed)
- 0.5 cup fresh spinach
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 naan bread (small)
Instructions
- Heat olive oil in a small saucepan over medium heat. Add diced yellow onion and cook for 3-4 minutes until softened. Stir in minced garlic, curry powder, and ground cumin and cook for 1 minute until fragrant.
- Add canned diced tomatoes, vegetable broth, and rinsed red lentils to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender, stirring occasionally.
- Stir in fresh spinach until wilted, about 1-2 minutes. Season with salt and black pepper to taste.
- While the curry simmers, warm the naan bread according to package instructions, typically in a toaster or microwave.
- Serve the Flavorful Red Lentil and Spinach Curry hot with warm naan bread for dipping.
Notes
Red lentils cook quickly and don't require soaking. This curry reheats beautifully, making it excellent for future meals. For an extra touch, swirl in a tablespoon of plain Greek yogurt (if not dairy-free) before serving.
Nutrition (per serving)
- Calories: 485
- Protein: 22.3 g
- Carbohydrates: 65.5 g
- Fat: 15.5 g
- Fiber: 15.1 g
- Sodium: 1100 mg
- Saturated Fat: 2.2 g
- Sugar: 7 g