

Now this Easy Healthy Red Lentil And Spinach Curry is the ultimate comfort food for cold days! Who doesn’t like a bit of spice and warmth! I love this dish so much, I think it’s mainly because I love lentils, and oh boy I love spices!! I love serving it with our easy homemade Vegan Naan bread because the dish itself is slightly more ‘stewy’ like, so having some dry side to serve it with – simply complements it perfectly!

Now, if you like it a bit more spicy, don’t deseed your red chilli, it will make it spicier! But if you don’t want it too spicy, simply deseed the chilli, and you can even only use half of it.

It’s important that you cook your spices before adding the liquid; this will help them release more flavour!

Also, if you like the coconut to come through more intensely, I would recommend you use full-fat coconut milk, but of course, it’s a bit more fatty, so if you want to make it slightly lighter, simply use a low-fat one!

Serves – 3-4

Ingredients:



1 tablespoon of olive or coconut oil

A medium-sized white onion, finely diced

2 garlic cloves, minced

1- inch fresh ginger, or thumb-sized, peeled and diced as finely as possible

One small red hot chilli finely diced

1 teaspoon ground cumin

One teaspoon of medium curry powder

1 teaspoon garam masala

¼ teaspoon of dried coriander

One tin of 400g of chopped tomatoes

1 teaspoon of sea salt

A 400g tin of unsweetened full fat coconut milk

200g of red lentils

80g of washed baby spinach

Method:

1. In a large stockpot heat the oil. Saute the onion over medium-high heat until soft, about 5 minutes.

2. Add the garlic, ginger, the chilli, cumin, garam masala, and coriander. Cook until very fragrant, about 2 minutes.

3. Carefully pour in the tomatoes and add the salt, scraping up any brown bits that formed on the bottom of the pan if any. Cook, stirring occasionally until the liquid has reduced and the tomato chunks have softened about 6 minutes.

4. Add the coconut milk and 100ml of water. Bring to a boil over high heat. Stir in the lentils and reduce the heat to medium-low. Cook until the lentils are tender, 20-25 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan. Fold in the spinach and cook until wilted, 3 minutes, Adjust the seasoning if needed, more salt or spices.

Serve this Easy Healthy Red Lentil And Spinach Curry alongside rice and with our easy Naan bread if you like!

Recipe Notes: This is a great make-ahead meal and can keep in the fridge for up to a week.

Let me know if you do cook this recipe! I appreciate any feedback and new ideas 🙂

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