SparkPeople Advertisers Keep the Site Free

4.4 of 5 (13)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 184.5
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 178.4 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 10.7 g
  • Protein: 11.3 g

View full nutritional breakdown of Amazing Lentil Spinach Curry calories by ingredient
Report Inappropriate Recipe

Amazing Lentil Spinach Curry

Submitted by: SAMANTHAV1MS

Introduction

This is a great dairy free side dish or main course!
The preparation of the lentils is the longest step: they need to sit for 1 hour after boiling. This is an EASY recipe! It freezes wonderfully and the taste improves over time.
This is a great dairy free side dish or main course!
The preparation of the lentils is the longest step: they need to sit for 1 hour after boiling. This is an EASY recipe! It freezes wonderfully and the taste improves over time.

Number of Servings: 10

Ingredients

    2 medium onions chopped
    8 cloves of garlic (or more) chopped
    3 tbsp ginger root chopped
    2 tbsp olive oil
    1 can (6oz) Tomato Paste
    1 can (14.5oz) Diced Tomatoes
    1 package (10oz) Frozen Spinach
    5 cups of Lentils prepared (1 bag dry)
    3 + Tbsp curry powder
    1 Tbsp cumin
    1 tsp ground coriander seed
    1-2 Bay leaves

Directions

1. Prepare lentils by washing them in a pot in the sink. Remove stones or anything that floats. Cover the lentils with 1/2-1 inch of water and add a pinch of salt. Bring the lentils to a boil for two minutes. Cover the lentils and remove from the heat. Let stand for 1 hour. Pour the lentils into a strainer and give a quick rinse with the tap.
2. Prep the other ingredients: chop the onions, garlic, ginger, mix the spices (curry, cumin, and coriander) together in a bowl.
3. In a LARGE pan add the oil and the chopped onions. SautÚ over med (med-low) heat. After a few minutes add the garlic and ginger and continue to sautÚ. As the onions become iridescent add the mixed spices and stir. The mixture should be very fragrant. Immediately add the lentils. Stir.
4. Add the tomato paste, diced tomatoes and 2 cups of water. Stir. Add the bay leaves. Let the mixture simmer (med heat) for 10-15 minutes. The sauce will start to thicken a little. Add the frozen spinach and cover. Let the mixture simmer for 5 minutes. Turn the frozen spinach over and let the mixture simmer for another 5 minutes. Now the spinach should be thawed. Stir the spinach evenly into the lentils. Let the dish simmer with the cover on or off or a combination. (The longer it simmers the better it tastes).
5. Take the pan off the heat and allow it to cool for a few minutes. Serve with rice.

Makes 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user SAMANTHAV1MS.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Absolutely delicious. I especially like the low-salt content. - 7/1/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    The best vegetarian dish I ever made. It was so flavorful, and filling. I love spicy so added paprika and cayenne pepper, and that made it even better. :-) Great Recipe Thank YOU for Sharing ! - 4/8/12

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    This is really wonderful. I followed the directions step-by-step and this is one recipe I will not be tweaking. If available, organic frozen spinach is much tastier. - 10/17/11

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Very good. I made a half recipe. Used fresh spinach - cooked and drained before adding then added the liquid from the spinach in place of the water. Leftovers are very nice on chapatis, pitta, wraps or even toast for lunch the next day. - 2/23/11

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    This is absolutely delicious - and one recipe made 16 cups! It freezes very well and is quick and easy to make. I used diced Rotel tomatoes to add more zip - and would probably use 1 tbsp less curry and a shade less cumin the next time I make it. - 6/27/10

    Was this review helpful?   yes  No
  • Thanks for sharing! - 4/21/13

    Was this review helpful?   yes  No
  • yum!! - 8/17/12

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Cant wait to try this. Love lentils, love curry, love spinach....yum, yum! - 6/28/11

    Was this review helpful?   yes  No
  • For me I really didn't like it. Possibly I made it wrong? but for me it was not nice. - 6/6/11

    Was this review helpful?   yes  No
  • Very easy and flavorful! You could easily substitute a couple of fresh tomatoes for the canned. - 8/14/10

    Was this review helpful?   yes  No
  • Loved this! It makes a ton and the leftovers are great. - 7/24/10

    Was this review helpful?   yes  No