Zesty Lentil And Spinach Curry Recipe

About this recipe

This zesty lentil and spinach curry is a perfect blend of Indian spices and wholesome ingredients, crafted to suit a medium spice level and promote weight loss. Packed with protein-rich lentils, nutrient-dense spinach, and aromatic spices, this dish delivers a comforting yet vibrant flavor profile. Ideal for lunch, it’s a satisfying and nutritious meal for a united family looking for a healthy and delicious option.

Ingredients

• 250 G Masur Dal
• 250 g Spinach
• 500 g Onion
• 100 g Garlic
• 250g Ginger
• 250 ml Olive Oil
• 250 ml Lemon Juice Concentrate
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the red lentils thoroughly under running water until the water runs clear, then set aside.
2. 2. Chop the onion, garlic, ginger, and tomatoes. Heat olive oil in a large pan over medium heat, add cumin seeds, and sauté until aromatic.
3. 3. Add the chopped onion, garlic, and ginger to the pan. Cook until the onion turns golden brown, stirring occasionally.
4. 4. Add the chopped tomatoes, turmeric powder, ground coriander, garam masala, red chili powder, and salt. Cook until the tomatoes soften and the spices are well blended.
5. 5. Add the rinsed lentils to the pan along with 500ml of water, and stir well. Cover and cook on low heat for 20 minutes, stirring occasionally to prevent sticking.
6. 6. Once the lentils are tender, add the spinach leaves to the pan and cook for 5 minutes until wilted.
7. 7. Stir in the lemon juice and adjust seasoning if needed. Garnish with fresh coriander leaves.
8. 8. Serve the zesty lentil and spinach curry hot with a side of steamed rice or whole wheat flatbread.