Easy & Nutritious Lentil and Spinach Curry

Comforting, nourishing, and packed with flavor—your next go-to plant-based meal.

If you’re looking for a dish that’s hearty, healthy, and incredibly simple to prepare, this Lentil and Spinach Curry checks all the boxes. It’s warm, comforting, and loaded with nutrients, making it the perfect choice for a weeknight dinner or meal prep for the days ahead.

Not only is this recipe easy to make, but it’s also full of plant-based protein, fiber, and iron—thanks to the power duo of lentils and spinach. Paired with fluffy basmati rice, it becomes a satisfying, well-balanced meal that will keep you full and energized.

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Why It's Good for You

Lentils are rich in protein, fiber, and complex carbs. They support digestion, stabilize blood sugar, and promote heart health.

Spinach is a great source of iron, magnesium, and antioxidants—fantastic for immunity and energy.

Garlic and onion provide anti-inflammatory benefits and immune-boosting properties.

The curry spices not only taste amazing, but they also offer anti-inflammatory and digestive benefits.

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Here is a short video on how to prepare it ⬇️

https://youtube.com/shorts/knr65sv2sYk?feature=share

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Ingredients

1 cup lentils

1 onion, finely chopped

5 cloves garlic, minced

150 g fresh spinach, chopped

3 tbsp tomato sauce or purée

1 tsp curry mix

½ tsp cumin

1 tsp salt

1 tsp basmati rice

Olive oil or preferred oil for sautéing

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How to Make It

1. Cook the Lentils

Place lentils in a pressure cooker and add water about 2 inches above the level of lentils. Once steam begins to escape, close the valve and reduce heat to medium. Cook for 20 minutes. Remove from heat and let it sit for another 20 minutes before opening.

2. Prepare the Rice

In a separate pot, bring basmati rice to a boil using a 1:3 ratio of rice to water. Once boiling, reduce heat and let it simmer, uncovered, until the water evaporates. No stirring needed!

3. Sauté the Veggies

In a deep pan, sauté the chopped onion, garlic, and spinach in a little oil. Cook until softened (about 5 minutes).

4. Add the Spices

Stir in the curry powder and cumin and let them toast for about 20 seconds to release their aroma.

5. Combine and Simmer

Add the cooked lentils (with their cooking water) and tomato sauce to the pan. Stir and let it all simmer gently for 7 minutes. Remove from heat and allow it to sit for 10 minutes to deepen the flavors.

6. Serve & Enjoy

Spoon the lentil and spinach curry over a warm bed of basmati rice and enjoy a comforting, nutritious meal.

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Final Thoughts

This one-pot wonder is not only easy to make, but it’s also incredibly budget-friendly, meat-free, and absolutely delicious. Whether you’re vegan, vegetarian, or just trying to eat more plants, this dish is sure to be a regular on your table.

Let it warm you from the inside out—serve it with rice, naan, or enjoy it as is!

Healthy. Wholesome. Homemade.

Enjoy every bite!

Follow me for more recipes at @sam.crative.corner and @simona.seres

Happy cooking!