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Red Lentil and Spinach Masala

This red lentil curry recipe was inspired by Naturally Ella. It's packed with leafy greens, thickened with dairy-free coconut milk, spiced with a mix of Indian anti-inflammatory ingredients, and finished with some sliced avocado. This is a great make-ahead meal and can keep in the fridge for up to week.

Total Time

50min

4.7

19 Ratings

Author: Feed Me Phoebe

Servings:

Ingredients

•

1 Tbsp

Olive Oil

or Coconut Oil

•

Small Red Onion , diced

•

2 cloves

Garlic , minced

•

1 in

Fresh Ginger , peeled, minced

•

Serrano Chili , deseeded, minced

•

1 tsp

Ground Cumin

•

1 tsp

Garam Masala

•

1/4 tsp

Ground Coriander

•

1 can
(15 oz)

Diced Tomatoes

•

1 tsp

Sea Salt

•

1 can
(15 fl oz)

Unsweetened Coconut Milk

•

1 cup

Red Lentils

•

4 3/4 cups

Fresh Baby Spinach

Cooking Instructions

In a large stock pot or Dutch oven, heat the Olive Oil (1 Tbsp) . Saute the Red Onion (1) over medium-high heat until soft, 5 minutes.

Add the Garlic (2 cloves) , Fresh Ginger (1 in) , Serrano Chili (1) , Ground Cumin (1 tsp) , Garam Masala (1 tsp) , Sea Salt (1 tsp) and Ground Coriander (1/4 tsp) . Cook until very fragrant, 2 minutes.

Carefully pour in the Diced Tomatoes (1 can) , scraping up any brown bits that formed on the bottom of the pan. Cook, stirring occasionally until the liquid has reduced and the tomato chunks have softened, 5 minutes.

Add the Unsweetened Coconut Milk (1 can) and 1 cup water. Bring to a boil over high heat. Stir in the Red Lentils (1 cup) and reduce the heat to medium-low.

Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.

Fold in the Fresh Baby Spinach (4 3/4 cups) and cook until wilted, 3 minutes. Serve alongside coconut rice.

Nutrition Per Serving

CALORIES

311

FAT

11.4 g

PROTEIN

13.1 g

CARBS

39.8 g