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Spicy Lentils and Spinach Recipe

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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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/spicy-lentils-and-spinach-recipe/