Follow these steps for perfect results
brown or red lentils
sorted and rinsed
garlic cloves
minced
onion
finely chopped
curry powder
to taste
frozen chopped spinach
thawed
Salt
to taste
Combine 3 cups water, lentils, minced garlic, chopped onion, and curry powder in a large saucepan.
Bring the mixture to a gentle simmer over medium heat.
Cover the saucepan and continue to simmer gently.
Cook until the lentils are tender; about 25-30 minutes for brown lentils or 20-25 minutes for red lentils.
Drain the thawed spinach, squeezing out excess water.
Stir the drained spinach into the cooked lentil mixture.
Season with salt to your preference.
Cook for an additional 5 minutes, allowing the flavors to meld together.
Serve hot as a side dish or main course.
Expert advice for the best results
Add a squeeze of lemon juice for brightness.
Garnish with fresh cilantro or parsley.
Serve with rice or naan bread.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with herbs and a dollop of yogurt (optional).
Serve with rice or naan bread.
Serve as a side dish or main course.
Acidity cuts through richness.
Discover the story behind this recipe
Common dish in Indian cuisine, often served as part of a thali.
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