Best 4 Spinach Red Lentil And Bean Curry Recipes

Embark on a culinary adventure with our tantalizing Spinach, Red Lentil, and Bean Curry, a symphony of flavors that will delight your senses. This wholesome vegetarian dish is a vibrant tapestry of textures and tastes, featuring the earthy goodness of spinach, the nutty heartiness of red lentils, and the protein-packed goodness of beans. Simmered in a fragrant blend of spices and aromatic herbs, this curry is a symphony of flavors that will tantalize your taste buds. Accompanying this main course are two equally delectable recipes: a cooling Cucumber Raita, a yogurt-based sauce that adds a refreshing touch to the spicy curry, and a simple yet flavorful Jeera Rice, infused with the warm aroma of cumin, offering a perfect balance to the richness of the curry. Prepare to indulge in a culinary journey that will leave you feeling satisfied and invigorated.

Here are our top 4 tried and tested recipes!

CURRIED LENTILS AND SPINACH

Curried Lentils and Spinach image

Curry spices combined with tomatoes form a fragrant broth that envelopes the lentils and spinach.

Provided by Nava Atlas

Categories Main Dishes

Time 1h15m

Number Of Ingredients 13

Ingredients

1 cup raw brown or green lentils, or two 15-ounce cans, drained
1½ tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
14-ounce can diced tomatoes (try fire-roasted)
2 teaspoons good-quality curry powder, or to taste
1 teaspoon ground cumin
2 teaspoons grated fresh or squeeze-bottle ginger
¼ teaspoon each: cinnamon and nutmeg
5 to 6 ounces baby spinach
¼ cup chopped fresh cilantro or parsley
Salt and freshly ground pepper to taste
Hot cooked grains or mashed potatoes

Steps:

If using raw lentils, rinse them and check for small stones. Combine in a roomy saucepan with plenty of water (at least 3 cups). Bring to a slow boil, then lower the heat, cover, and simmer until tender but still hold their shape, 30 to 35 minutes. Drain. If using canned lentils, drain and rinse.
Heat the oil in a large skillet or stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden, about 6 to 8 minutes.
Add the cooked or canned lentils, tomatoes, curry, cumin, ginger, cinnamon, and nutmeg. Return to a simmer and continue to cook over low heat for 10 minutes.
Add the spinach (in batches if need be) and cook just until wilted, and stir in. Add the cilantro and season with salt and pepper. Serve at once over hot cooked grains or mashed potatoes.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro and coconut flakes, if using.

CURRIED RED LENTIL AND SPINACH SOUP

Curried Red Lentil and Spinach Soup image

From The Vegetarian 5-Ingredient Gourmet Cookbook, by Nava Atlas. Easy to make and freezes very well.

Provided by Chriztie1502

Categories Lentil

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon light olive oil
1 large onion, finely chopped
1 1/2 cups red lentils, rinsed
1 -2 teaspoon curry powder
1 (10 ounce) package frozen chopped spinach, thawed

Steps:

Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.
Add the lentils and 6 cups water and bring to a simmer. Stir in curry powder, cover, and simmer very gently for 35 to 40 minutes.
When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 1/4 cup water. Season with salt and additional curry powder, if desired.
Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.

Nutrition Facts : Calories 210.3, Fat 3.6, SaturatedFat 0.5, Sodium 39.6, Carbohydrate 32.9, Fiber 7.1, Sugar 1.4, Protein 14

LENTIL & SPINACH CURRY

Lentil & Spinach Curry image

A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.

Provided by hayleylongdin

Time 20m

Yield Serves 4

Number Of Ingredients 11

Ingredients

410g can green lentils, drained
380g can leaf spinach, drained
400g can chopped tomatoes
1 red onion, finely diced
2 cloves garlic, crushed
2 Tbsp Balti curry paste
150ml vegetable stock
20g fresh coriander, roughly chopped
1 Tbsp oil
Naan bread
Chutney

Steps:

Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute
Stir in curry paste and gently fry for 1 minute
Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes
Stir in spinach and gently heat through
Remove from heat, stir in coriander
Serve with warm naan bread and chutney

Tips:

Use canned lentils and beans: This is a great way to save time and effort. Just be sure to rinse them well before using.
If you don't have red lentils, you can use another type of lentil, such as green or brown lentils. Just be sure to adjust the cooking time accordingly.
Add more vegetables: Feel free to add other vegetables to this curry, such as carrots, celery, or potatoes. This is a great way to make it a more complete meal.
Make it spicier: If you like your curry spicy, add a pinch of cayenne pepper or chili powder. You can also add a chopped jalapeño pepper.
Serve with rice or naan: This curry is traditionally served with rice or naan. However, you can also serve it with quinoa, couscous, or your favorite type of bread.

Conclusion:

This spinach, red lentil, and bean curry is a delicious and nutritious meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful meal, give this curry a try!