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This filling spicy lentil and spinach combo has turned into my favorite dinner solution for hectic weeknights when I want something nourishing but filling. The flavorful spices turn basic cupboard items into a soothing meal that works great either as the main event or on the side.
I originally came up with this dish during an especially chilly winter when I needed something warm but healthy. These days my family asks for it all the time, especially when topped with a spoonful of yogurt that really tames the heat.
Ingredients
- Dried green or brown lentils: They're the protein base and give that satisfying thickness
- Fresh spinach: Throws in some bright color and nutrition when added right at the end
- Flavorful spices: Stuff like cumin, coriander, turmeric, and garam masala give it that real depth of taste
- Fresh ginger and garlic: Create that amazing smell that makes the whole dish pop
- Green chilies: Give it some kick; go for milder ones if you're cooking for kids
- Carrots and zucchini: Add more veggies and bring a bit of natural sweetness
- Passata or crushed tomatoes: Bring some tang that works against the earthy lentil flavor
Cooking Instructions
- Start with the flavor base:
- Cook onion, garlic and ginger in a bit of oil until they're soft and smell good, around 3 minutes. You'll know they're ready when that smell gets really nice. Add tiny bits of water if they start sticking to the pan.
- Wake up the spices:
- Throw in all your ground spices to make a tasty paste with the onion mix. Let them cook about 30 seconds until you can smell them getting stronger. This part is super important for making the whole dish taste amazing.
- Get the lentils going:
- Add your veggies, lentils, chilies, liquids and seasonings. If you're using the stove, let it come to a full boil then turn it down low. For pressure cooking, make sure the lid is on tight and the seal's in the right spot before setting it.
- Cook it just right:
- On the stove, keep it at a gentle bubble for the whole 45 minutes, checking now and then that there's enough liquid. In a pressure cooker, don't skip the 10 minute natural cool-down or your lentils won't be done perfectly.
- Add the fresh stuff:
- Mix in the fresh spinach right before you're ready to eat, letting the heat from the dish wilt it while keeping its bright color and goodness. This makes everything look prettier and taste fresher.
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The thing I love most about making this is when all those spices first hit the hot pan and my kitchen fills up with that amazing smell. It takes me back to watching my grandma cook and how she taught me that getting those spices to release their oils is what makes any Indian-style dish really good.
Make It Your Own
This flexible lentil dish can be changed up based on what you like or what's in your kitchen. Try tossing in some diced sweet potato for extra sweetness and chew, or swap the spinach for kale if that's what you've got. Want more protein? Mix in some cubed paneer cheese at the end or put a fried egg on top to make it a complete meal.
Storage and Meal Prep
This lentil dish actually tastes better the next day when the spices have had time to soak into everything. Keep it in sealed containers in your fridge for up to 4 days. When freezing, divide it into single meals in freezer containers, leaving a little room at the top since it'll expand. Frozen portions will stay good for up to 3 months. To heat it back up, let it thaw in the fridge overnight and warm it slowly on the stove with a splash of water to bring back the moisture.
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Tasty Companions
While it's yummy by itself, this spicy lentil and spinach dish really shines with the right sides. Serve it over basmati rice to soak up all that tasty sauce, or next to some warm naan bread for dipping. For a full meal, add a cooling cucumber raita or simple green salad with lemon dressing to balance out those warm spices.
Good For You
These spicy lentils aren't just tasty - they're packed with good stuff too. The lentils give you plant protein and fiber to keep you full, while spices like turmeric and ginger help fight inflammation. Adding fresh spinach gives you iron and important vitamins. This dish is naturally gluten free, can be made dairy free by using coconut yogurt on top, and fits perfectly with vegetarian and vegan diets.
Frequently Asked Questions
- → Can I swap canned lentils for dried ones?
Sure, canned lentils work fine! Just cut down the cooking time since they're pre-cooked.
- → What sides work well with this dish?
Rice, naan, or a light salad match perfectly. Yogurt and lemon juice also taste amazing on top.
- → How do I make it extra spicy?
Easy! Toss in more green chilies or a pinch of chili powder for a stronger kick.
- → Can I freeze it?
Yep, this meal freezes great. Store it in a sealed container for up to three months and heat it well before eating.
- → Is spinach replaceable with something else?
Totally! Kale or Swiss chard works just as well. Just cook until it's the texture you like.