Spicy Lentils and Spinach Recipe

Introduction

Spicy Lentils and Spinach is a comforting, nutritious dish packed with warming spices and fresh vegetables. It’s perfect for a cozy meal that’s both hearty and healthy. This recipe can be made on the stove or in an Instant Pot for convenience.

Ingredients

• 4 tablespoons fat free natural yoghurt (optional)
• Fresh coriander, chopped
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 2 teaspoons freshly grated ginger
• 2 carrots, finely chopped
• 1 courgette (zucchini), chopped
• 160g (¾ cup) green or brown lentils, dried
• 360ml (1 ½ cups) water
• 120g (½ cup) passata or crushed tomatoes
• 3 cups fresh spinach, chopped
• 2 green chilies, sliced in half lengthways
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• Low calorie spray (for cooking)

Instructions

1. Step 1: Spray a large saucepan with low calorie cooking oil and heat over medium-high. Add the onion, garlic, and ginger, frying until slightly softened. Add a little water if needed to prevent sticking or burning.
2. Step 2: Stir in the cumin, ground coriander, turmeric, and garam masala, mixing into a fragrant paste with the onion mixture.
3. Step 3: Add the chopped carrot, courgette, lentils, green chilies, passata, water, and salt to the saucepan. Stir well to combine.
4. Step 4: Bring to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes until the lentils and vegetables are tender.
5. Step 5: Add the chopped spinach and stir until the spinach wilts into the mixture.
6. Step 6: Serve hot and enjoy.
7. Step 7 (optional): Top with a dollop of natural yoghurt mixed with chopped coriander and a squeeze of lemon juice for added freshness and creaminess.

Instant Pot Method

1. Step 8: Set the Instant Pot to sauté mode and spray the inner pot with cooking oil spray.
2. Step 9: When hot, add the onion, garlic, and ginger. Fry until softened, adding a little water if needed to prevent burning.
3. Step 10: Stir in the cumin, ground coriander, turmeric, and garam masala to form a paste.
4. Step 11: Add the carrot, courgette, lentils, green chilies, passata, water, and salt. Mix well.
5. Step 12: Close the lid and set to manual high pressure for 10 minutes.
6. Step 13: Once cooking is complete, allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure before opening.
7. Step 14: Stir through the chopped spinach until wilted.
8. Step 15: Serve and enjoy.
9. Step 16 (optional): Add a dollop of natural yoghurt mixed with chopped coriander and lemon juice on top for extra flavor.

Tips & Variations

• For a milder dish, remove the seeds from the green chilies before adding.
• Feel free to swap spinach for kale or Swiss chard for different textures.
• Use red lentils for a quicker cooking version, but adjust simmering time accordingly to avoid mushiness.
• Add a squeeze of lemon juice at the end to brighten the flavors.

Storage

Store leftover lentils and spinach in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to reduce cooking time. Add them after the vegetables are softened and simmer just until heated through since canned lentils are already cooked.

Is this recipe suitable for freezing?

Absolutely! Freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently before serving.

Spicy Lentils and Spinach Recipe

Print Recipe

★★★★★

4.8 from 125 reviews

A hearty and flavorful Spicy Lentils and Spinach recipe that can be cooked either on the stovetop or using an Instant Pot pressure cooker. This nutritious dish combines lentils, fresh vegetables, and aromatic spices, perfect for a comforting, protein-rich meal with an optional cooling yoghurt topping.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 45 minutes (stovetop) or 10 minutes plus pressure release time (Instant Pot)
• Total Time: 1 hour (stovetop) or 30 minutes (Instant Pot including prep and pressure release)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Simulation of two primary cooking methods: Stovetop simmering and Instant Pot pressure cooking. The main method highlighted is Pressure Cooking via Instant Pot, as it is efficient and yields tender lentils quickly.
• Cuisine: Indian-inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 tablespoons Fat Free Natural Yoghurt (optional)
• Fresh Coriander, chopped (for garnish)
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 2 teaspoons freshly grated ginger
• 2 carrots, chopped finely
• 1 courgette (zucchini), chopped
• 160g (¾ cup) green or brown lentils, dried
• 360ml (1 ½ cups) water
• 120g (½ cup) passata (or crushed tomatoes)
• 3 cups (or handfuls) fresh spinach, chopped
• 2 green chilies, sliced in half lengthways
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• Freshly ground black pepper to taste
• Low calorie cooking spray

Instructions

1. Prepare the base: Spray a large saucepan over medium-high heat with cooking oil. Add the onion, garlic, and ginger and fry until slightly softened. Add a little water as needed to prevent burning.
2. Add spices: Stir in cumin, coriander, turmeric, and garam masala to form a fragrant paste with the onion mixture.
3. Add vegetables and lentils: Mix in the finely chopped carrot, courgette, dried lentils, green chilies, passata, water, and salt.
4. Simmer: Bring everything to a boil, then reduce heat, cover, and simmer gently for 45 minutes until lentils are tender and flavors meld.
5. Incorporate spinach: Stir in the chopped spinach until it wilts gently into the lentil mixture.
6. Serve: Enjoy the dish warm. Optionally, top with a dollop of fat-free natural yoghurt mixed with chopped coriander and a squeeze of lemon juice for added freshness and creaminess.
7. Alternative Instant Pot method – Saute: Set Instant Pot to saute mode and spray the inner pot with cooking oil. Add onion, garlic, and ginger and saute until slightly softened, adding water if necessary to prevent sticking.
8. Instant Pot spices: Stir in cumin, coriander, turmeric, and garam masala to form a paste.
9. Add remaining ingredients in Instant Pot: Add carrot, courgette, lentils, green chilies, passata, water, and salt to the pot.
10. Pressure cook: Seal the Instant Pot with the lid, set manual high pressure for 10 minutes.
11. Release pressure: Once cooking completes, allow natural pressure release for about 10 minutes, then release any remaining pressure and carefully remove the lid.
12. Add spinach and finish: Stir the chopped spinach into the hot lentil mixture until wilted.
13. Serve Instant Pot version: Serve immediately, optionally topped with yoghurt mixed with coriander and lemon juice for a delicious contrast.

Notes

• You can use either green or brown lentils; both hold their shape well and provide good texture when cooked.
• If you prefer less spice, remove the green chilies or use milder varieties.
• The yoghurt topping is optional but recommended for added creaminess and to balance the heat.
• To keep it vegan, omit the yoghurt or substitute with a plant-based alternative.
• Cooking times may vary slightly depending on stovetop heat or Instant Pot model.
• Adding a squeeze of lemon juice to the yoghurt enhances brightness and flavor.

Keywords: spicy lentils, spinach lentils, Indian lentil recipe, vegetarian lentils, healthy lentil dinner, Instant Pot lentils, stovetop lentil curry