Curried Lentil Dinner with Spinach

Alright, buckle up, buttercups, because today we’re diving headfirst into a bowl of something truly spectacular (and shockingly easy, shhh, don’t tell anyone). We’re talking about this Curried Lentil Dinner with Spinach, which sounds fancy enough to impress your in-laws but is actually so simple you could probably make it after two glasses of questionable rosé. It’s warm, it’s comforting, it’s packed with goodness, and frankly, it’s going to be your new go-to when you’ve had “one of those days” and decide you deserve something better than takeout… but still want it to feel like cheating. Plus, lentils are basically tiny, adorable superheroes disguised as legumes. What’s not to love?

The first time I attempted this glorious Curried Lentil Dinner with Spinach, it was a Tuesday. Or maybe a Wednesday. Honestly, with two kids and a husband whose main contribution to dinner prep is asking “Is it ready yet?” every five minutes, the days blur. Anyway, I was feeling particularly ambitious, trying to chop vegetables while simultaneously fending off a toddler attempting to use my leg as a climbing frame. My husband, bless his cotton socks, decided this was the opportune moment to “help” by adding extra salt “for flavor.” Let’s just say we discovered how well lentils pair with an industrial-sized jug of water. It was less a dinner, more a very savory, very salty, curried lentil soup. We still ate it. Because waste not, want not, and also I was too tired to make anything else. The next day, I learned a valuable lesson: keep the salt shaker far, far away from helpful hands, and maybe consider a kitchen gate. Or just a lock on the pantry.

Time-Saving Hacks

– Buy pre-chopped onions and garlic. Yes, it costs more. Yes, it feels like cheating. But also, no tears and no sticky fingers. Your call.
– Don’t drain the lentils perfectly. A little extra liquid just makes it saucier. Or, if you prefer, “more rustic.”
– Use frozen spinach. Throws it right in. Don’t even bother thawing. It’ll get there. Eventually.
– Forget fancy garnishes. A quick sprinkle of whatever fresh herb is still clinging to life in your fridge is fine. Or just skip it. It’s dinner, not a photoshoot.
– If you have a stand blender, just dump the whole ginger-garlic-chili paste in there instead of meticulously chopping. Nobody needs that kind of precision on a Tuesday.

Serving Ideas

This dish is a chameleon, truly. You can serve it all fancy-pants, or just scoop it into a bowl and eat it while standing over the sink (my personal favorite method).
– If you’re feeling ambitious (or have company), a dollop of Greek yogurt or sour cream adds a nice tang.
– A sprinkle of fresh cilantro or chopped green onions makes it look like you actually tried.
– Got naan bread? Warm it up. It’s perfect for soaking up all that delicious sauce. If not, any bread will do. Even day-old toast if you’re desperate.
– Serve with wine if the kids drove you nuts. Or just because it’s Tuesday. No judgment here.
– Honestly, it’s stellar on its own. Just a big ol’ bowl and a spoon. Embrace the simplicity.

What to Serve It With

* Warm naan or pita bread
* Steamed basmati rice (if you’re feeling extra)
* A side of roasted veggies (broccoli or cauliflower are fab)
* A simple green salad, because balance, right?
* A cold beer or a crisp white wine. Or sparkling water if you’re trying to be good.

✔Tips & Mistakes

– Don’t skimp on the aromatics: Garlic, ginger, onion. They’re the holy trinity here. Unless you hate them, then do what you want.
– Rinse those lentils: Seriously, unless you want a bubbly, foamy mess. A quick rinse saves you from a minor kitchen disaster.
– Taste as you go: This isn’t rocket science, but it also isn’t a pre-made meal. Add salt, add spice, add a little extra love until it tastes right *to you*. Your kitchen, your rules.
– The pan size matters: Yes, your pot might *look* big enough. It probably isn’t. Embrace the overflow or grab a bigger one. Learn from my mistakes.
– Spinach wilts *a lot*: Don’t freak out when you add what looks like a mountain of spinach. It shrinks down to practically nothing. It’s a magic trick.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Curried Lentil Dinner with Spinach

A wholesome dish featuring lentils, spices, and fresh spinach for a satisfying meal.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup dried green lentils Make sure to rinse before cooking.
• ▢ 4 cups vegetable broth Use low-sodium for a healthier option.
• ▢ 2 cups fresh spinach Use baby spinach for a milder flavor.
• ▢ 1 medium onion Chopped finely.
• ▢ 3 cloves garlic Minced.
• ▢ 1 tbsp curry powder Adjust according to your taste preference.
• ▢ 1 tbsp olive oil For sautéing.
• ▢ 0.5 tsp salt Add more if needed.
• ▢ 0.25 tsp black pepper Freshly ground for the best flavor.

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat.
• Sauté chopped onion and minced garlic until fragrant, about 3 minutes.
• Stir in curry powder, salt, and pepper; cook for another minute.
• Add lentils and vegetable broth, then bring to a boil.
• Reduce heat, cover, and simmer until lentils are tender, about 25 minutes.
• Stir in fresh spinach and cook until wilted, about 2 minutes.
• Taste for seasoning and adjust if necessary.

Notes

Serve with a dollop of yogurt and a sprinkle of fresh herbs for an extra flavor boost.