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Flavorful Lentils and Spinach

Featured in Creative Plant-Based Cooking.

This bold lentils and spinach creation mixes soft lentils, leafy greens, and fragrant spices into one satisfying meal. Whether you’re using a stovetop or pressure cooker, pair it with rice or sides you like best. Affordable, tasty, and simple to whip up, this dish is ideal for freezing. Finish it with yogurt or fresh herbs for added zing. Vegetarian-friendly and flexible for dairy-free or gluten-free needs, this dish delivers on flavor while fitting your lifestyle.

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Rana
Updated on Fri, 25 Apr 2025 17:30:12 GMT
Bold Lentils and Spinach Pin it
Bold Lentils and Spinach | flavorsenthusiasts.com

This filling spicy lentil and spinach meal has become my favorite dinner choice for hectic evenings when I want something nourishing but hearty. The flavorful spices turn basic pantry staples into a warm, cozy dish that's great as either a main or a side.

I originally made this dish during an especially frosty winter when I wanted something hot yet healthy. These days my family asks for it constantly, particularly when topped with a spoonful of yogurt that nicely cuts through the spiciness.

What You'll Need

  • Dried green or brown lentils: They're the protein backbone and give the dish its substantial texture
  • Fresh spinach: Brings bright color and nutritional value right at the cooking's end
  • Flavor-packed spices: Cumin, coriander, turmeric, and garam masala work together for genuine flavor depth
  • Fresh ginger and garlic: Create the tasty foundation that makes the whole dish pop
  • Green chilies: Bring customizable heat; pick milder ones when cooking for kids
  • Carrots and zucchini: Add more veggie content while offering natural sweetness
  • Passata or crushed tomatoes: Supply tanginess that works against the earthy lentil flavor

Cooking Guide

Start with flavors:
Cook the onion, garlic and ginger in a bit of oil until soft and aromatic, roughly 3 minutes. You'll notice the smell getting stronger when they're ready. Add water drops if they start sticking to the pan.
Wake up the spices:
Mix in all ground spices to form a fragrant mixture with the aromatics. Let them cook about 30 seconds until you can smell their oils releasing. This step is crucial for building flavor throughout your dish.
Put together the core:
Throw in vegetables, lentils, chilies, liquids and seasonings. If using stovetop, get it bubbling before turning down to a gentle simmer. For pressure cooking, make sure the lid's tight and the seal's in place before starting the timer.
Watch your timing:
On the stove, keep 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 release – it's key for perfectly cooked lentils.
Add the finishing touch:
Mix in fresh spinach just before serving, letting the dish's heat wilt it while keeping its bright color and nutrients. This brings freshness to your meal visually and taste-wise.
A bowl of Spicy Lentils and Spinach. Pin it
A bowl of Spicy Lentils and Spinach. | flavorsenthusiasts.com

My hands-down favorite moment making this dish is when the spices hit the hot pan and my kitchen fills with their amazing smell. It takes me back to watching my grandma cook and how she taught me that properly heating spices sets the stage for any good Indian-inspired cooking.

Tasty Variations

This adaptable lentil creation can be tweaked to match what you like or what's in your kitchen. Try adding some diced sweet potato for extra sweetness and bite, or swap in kale if you don't have spinach. For more protein, mix in some cubed paneer just before serving or crown it with a fried egg to make it a complete meal.

Keeping It Fresh

This lentil dish actually tastes better the next day as the spices fully soak into the lentils. Keep it in sealed containers in your fridge for up to 4 days. When freezing, divide into single servings in freezer containers, leaving a little room for expansion. Frozen portions will stay good for up to 3 months. To warm up, thaw in the fridge overnight and heat gently on the stove with a splash of water to bring back moisture.

Easy Spicy Lentils and Spinach. Pin it
Easy Spicy Lentils and Spinach. | flavorsenthusiasts.com

Great Companions

Though tasty by itself, this spicy lentil and spinach creation really stands out when matched with the right sides. Serve it over basmati rice to soak up the yummy sauce, or next to warm naan bread for dipping. For a full meal, add a cooling cucumber raita or basic green salad with lemon dressing to balance the hot spices.

Nutritional Perks

These zesty lentils pack a nutritional punch beyond just tasting good. Lentils give you plenty of plant protein and fiber to keep you full, while spices like turmeric and ginger offer inflammation-fighting benefits. Adding fresh spinach boosts iron and gives you essential vitamins. This meal is naturally gluten free, can be made dairy free by using coconut yogurt on top, and works great for vegetarian and vegan diets.

Frequently Asked Questions

→ Can I swap dried lentils with canned ones?

Sure thing! Use canned lentils, but don’t cook them as long since they’re already soft.

→ What’s good to eat on the side?

Pair this with rice, naan, or a fresh salad. Add some yogurt or lemon for extra flavor, too.

→ Can I make it hotter?

You bet! Toss in more green chilies or sprinkle in some extra chili powder to kick up the spice level.

→ Can I freeze leftovers?

Of course! Simply freeze in a sealed container—it lasts up to three months. Heat it well before eating.

→ Could I use something other than spinach?

Absolutely. Swap spinach with kale or Swiss chard if you like. Just cook them to your liking.

Lentils and Spinach

Try this bold lentil and spinach mix, great on its own or with any meal.

Prep Time
14 Minutes
Cook Time
55 Minutes
Total Time
69 Minutes
By: Rana


Difficulty: Intermediate

Cuisine: Inspired by Indian flavors

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main

01 3 cups of fresh spinach, roughly chopped
02 1 teaspoon of turmeric powder
03 1 teaspoon garam masala spice mix
04 1 teaspoon of salt
05 Freshly ground black pepper, as much as you like
06 160g (¾ cup) dried lentils (green or brown)
07 2 green chilies, cut in half lengthwise
08 3 garlic cloves, mashed into a paste
09 360ml (1 ½ cups) plain water
10 120g (½ cup) passata or crushed tomatoes
11 1 tablespoon ground coriander
12 1 tablespoon ground cumin
13 2 teaspoons of ginger, freshly grated
14 2 carrots, chopped into small pieces
15 Low-calorie spray oil for cooking
16 1 courgette (zucchini), diced up
17 1 large onion, finely chopped

→ To Serve

18 Fresh coriander leaves, finely chopped
19 4 tablespoons fat-free plain yogurt (optional)

Instructions

Step 01

In a large pot, heat a little spray oil over medium-high heat. Toss in the onion, garlic, and ginger, stirring and cooking until they soften. If needed, add a bit of water to keep it from burning. Sprinkle the turmeric, cumin, coriander, and garam masala, mixing to combine into a paste. Add the diced carrots, zucchini, lentils, green chilies, passata, water, and a pinch of salt. Bring it all to a boil, then lower the heat and cover. Cook slowly for about 45 minutes. Once done, mix in the spinach, letting it wilt lightly. (Optional) Before serving, you can add plain yogurt with some chopped coriander and a squeeze of lemon juice for extra flavor.

Step 02

Spray the Instant Pot’s bottom lightly with cooking spray and choose the sauté function. Add onion, garlic, and grated ginger, sautéing until softened. If it starts to stick, just splash some water in. Stir in the coriander, turmeric, cumin, and garam masala to create a fragrant paste. Toss in the carrots, zucchini, lentils, chilies, water, passata, and salt. Secure the lid tightly and adjust the Instant Pot to high pressure for 10 minutes. Wait about 10 minutes for natural pressure release, then carefully release the rest manually. Stir in the spinach at the end, letting it blend in. (Optional) Add a dollop of yogurt, coriander, and lemon juice right before eating.

Notes

  1. You can freeze leftovers, and it works great as gluten-free or dairy-free if you make the swaps. Naturally, it’s already vegetarian and vegan!

Tools You'll Need

  • A big cooking pot (saucepan)
  • Instant Pot, for faster cooking if preferred
  • Cutting board and a sharp knife
  • Something to stir with, like a wooden spoon or spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Could have traces of gluten depending on the yogurt or spice brands used.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 210
  • Total Fat: 2 g
  • Total Carbohydrate: 36 g
  • Protein: 10 g