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Epicurious

Curried Lentils with Spinach

Lentils and spinach both marry well with curry spices. Each complements the other’s flavor, too.

Recipe information

  • Yield

    4 to 6 servings

Ingredients

1 cup brown or red lentils, sorted and rinsed
3 to 4 garlic cloves, minced
1/4 cup finely chopped onion
1 to 2 teaspoons curry powder, or to taste
Two 10-ounce packages frozen chopped spinach, thawed
Salt to taste

Preparation

  1. Step 1

    Combine 3 cups water, the lentils, garlic, onion, and curry powder in a large saucepan. Bring to a simmer, cover, and simmer very gently until the lentils are tender, 25 to 30 minutes for brown lentils and 20 to 25 minutes for red lentils.

    Step 2

    Drain the spinach and squeeze out some of the water. Stir into the lentil mixture and season with salt. Cook for another 5 minutes, and serve.

  2. menu

    Step 3

    Curried Lentils with Spinach (this page)

    Step 4

    Cucumbers and Tomatoes in Yogurt (page 39)

    Step 5

    Gingered Baby Carrots and Apricots (page 208)

    Step 6

    Fresh pita bread

  3. nutrition information

    Step 7

    Calories: 173

    Step 8

    Total Fat: 0g

    Step 9

    Protein : 11g

    Step 10

    Carbohydrate: 30g

    Step 11

    Cholesterol: 0mg

    Step 12

    Sodium: 101mg

The Vegetarian 5-Ingredient Gourmet
TagsLentilBean and LegumeVegetableSpinachLeafy GreensSideMainDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerEasyWeeknight MealsCookbooks
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