This lentil and spinach curry is hearty and flavorful, with a blend of spices that enhances the natural sweetness of the lentils and spinach. A satisfying and nutritious meal.
INGREDIENTS
- 1 cup dried lentils, rinsed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp ground paprika
- 1 can (400g) diced tomatoes
- 2 cups vegetable broth
- 2 cups fresh spinach
- Salt and pepper to taste
- Cooked rice, for serving
INSTRUCTIONS
- In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
- Add cumin, coriander, turmeric, and paprika. Stir and cook for 1 minute.
- Add lentils, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes, or until lentils are tender.
- Stir in fresh spinach and cook until wilted.
- Season with salt and pepper to taste. Serve over cooked rice.
