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Sep. 21, 2026
I borrowed this recipe from ambitiouskitchen.com.
ingredients
2 cups rice (or other base for curry)
1 cup red split lentils
3 tbsp extra-virgin olive oil
1 yellow onion
thumb-sized piece of ginger
5 garlic cloves
½ tsp ground turmeric
1 ½ tsp ground cumin
1 tsp ground cilantro
½ tsp cayenne/chili pepper
salt
pepper
1 tsp tomato paste
1 (15-oz) can crushed tomatoes
1 (13.5-oz) can coconut milk
2 cups veggie broth
2 cups spinach
1 tbsp lemon juice
instructions
Wash and soak lentils in a bowl of water for 30 mins.
Chop onion, garlic, ginger, and spinach.
Heat oil in large pot, add onions to cook for 3-4 mins, then add ginger and garlic to cook for another 2-3 mins.
Stir in spices and cook for 2-3 mins.
Stir in tomato paste, crushed tomatoes, then coconut milk and veggie broth, letting cook for 3 mins in between each. Simmer for 5 mins.
Drain and add lentils. Cover pot and simmer for 30 mins. Cook rice or other curry base in the meantime.
Stir in spinach until wilted. Add lemon juice and cook for 10+ more mins. Stop simmering and serve at preferred consistency.
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