Iron-Rich Lentil and Spinach Curry
A warm, pantry-friendly Indian-inspired curry that packs iron with red lentils and spinach. Fragrant cumin and garam masala lift the sauce, finished with a tangy tomato-acid kick for balance and depth.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 1 cup red lentils
- 2 cup water
- 2 cup fresh spinach leaves
- 1 cup diced tomatoes (canned or fresh)
- 2 small onion, chopped
- 4 cloves garlic, minced
- 2 tsp grated ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp chili powder
- 2 cup vegetable stock
- 2 tbsp olive oil
- ½ tsp salt
- 2 squeeze lemon juice
Instructions
- Sauté onion in oil over medium heat until translucent, 3–4 min; add garlic and ginger 1 min more until fragrant.
- Stir in cumin, turmeric, chili powder, and garam masala; cook 30 seconds, then add lentils and stock.
- Simmer 12–15 min until lentils are tender and sauce thickens; add tomatoes and spinach, cook until wilted.
- Season with salt and lemon juice; adjust acidity with more lemon if desired and serve.
Chef’s Pro Tips
- Rinse lentils well to remove dust.
- Bloom spices in oil for deeper flavor.
- Add a pinch of paprika for smoky finish.
Serving Suggestions
Serve with a wedge of lemon and steamed basmati rice or warm naan for a complete plate.
Storage Instructions
Cool completely and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water.
Nutritional Estimates
Per serving · 2 servings total
| calories | 280 |
|---|---|
| protein | 14 |
| carbs | 38 |
| fat | 7 |
| fiber | 11 |
Community Ratings & Comments
Community Rating:★★★★☆(4.0)
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