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RECIPE
13 INGREDIENTS6 STEPS50MIN

Red Lentil and Spinach Masala

4.7
13 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.

50MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1 Tbsp
or Coconut Oil
1
Small  Red Onion , diced
2 cloves
Garlic , minced
1 in
Fresh Ginger , peeled, minced
1
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
1 can
(15 fl oz)
Unsweetened Coconut Milk
1 cup
Red Lentils
4 3/4 cups
Fresh Baby Spinach
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Nutrition Per Serving
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CALORIES
311
FAT
11.4 g
PROTEIN
13.1 g
CARBS
39.8 g

Directions

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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
Step 6
Fold in the Fresh Baby Spinach (4 3/4 cups) and cook until wilted, 3 minutes. Serve alongside coconut rice.

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Nutrition Per Serving
Calories
311
% Daily Value*
Fat
11.4 g
15%
Saturated Fat
6.5 g
32%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
39.8 g
14%
Fiber
7.6 g
27%
Sugars
5.2 g
--
Protein
13.1 g
26%
Sodium
458.7 mg
20%
Vitamin D
--
--
Calcium
84.0 mg
6%
Iron
5.1 mg
28%
Potassium
692.8 mg
15%
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