Creamy Red Lentil Curry with Spinach

Ingredients

• 1/2 cup red lentils (dry)
• 1/2 medium onion
• 2 cloves garlic
• 1 tbsp ginger
• 1/2 cup tomatoes (canned, crushed or diced)
• 1/2 cup coconut milk(optional)
• 1/2 cup or heavy cream(optional)
• 2 cups spinach
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp olive oil
• 1 1/4 cups water or vegetable broth
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse the red lentils. Dice the onion and mince the garlic and ginger. Chop spinach if needed.

2. 2

   Cook (20 minutes): Heat olive oil in a pot over medium heat. Sauté onion for 3–4 minutes until softened, then stir in garlic and ginger for 30 seconds.

3. 3

   Add spices: Stir in curry powder, cumin, and turmeric for 30 seconds, then add tomatoes, lentils, water (or broth), and salt. Bring to a simmer.

4. 4

   Simmer: Cook at a steady simmer for 15–18 minutes, stirring occasionally, until lentils are tender and the curry is thick.

5. 5

   Finish: Stir in coconut milk (or cream) and spinach. Cook 1–2 minutes until spinach wilts. Taste and adjust salt and pepper; add lemon juice if using.