RECIPE
13 INGREDIENTS6 STEPS45MIN

Red Lentil and Spinach Masala

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

45MIN

Total Cooking Time

13

Ingredients
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
Ingredients
US / METRIC
Servings:
4
Serves 4
1 Tbsp
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
5 oz
Fresh Baby Spinach
ADD TO MY SHOPPING LIST

Directions

HIDE IMAGES
Step 1
In a large stock pot or Dutch oven, heat the Olive Oil (1 tablespoon). Saute the Red Onion (1) over medium-high heat until soft, 5 minutes.
Step 2
Add the Garlic (2 clove), Fresh Ginger (1 inch), Serrano Chili (1), Ground Cumin (1 teaspoon), Garam Masala (1 teaspoon), Sea Salt (1 teaspoon) and Ground Coriander (1/4 teaspoon). 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 (5 ounce) and cook until wilted, 3 minutes. Serve alongside coconut rice.

Watch Full Video

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
1008 Likes
Sign up for Our Newsletter
Will be used in accordance with our PRIVACY POLICY.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
SideChef: 18k Recipes, Meal Planner, Grocery List, Personalization
INSTALL APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.