Spicy Lentils and Spinach (Stove-Top & Pressure Cooker — 30 Minutes)

Tutorial: how to make spicy lentils and spinach — red lentils, garlic, ginger, garam masala, spinach. Stove or Instant Pot, 30 min, vegan.

Introduction

Tutorial: how to make spicy lentils and spinach — red lentil dahl + spinach. Stove or IP, 30 min, vegan.

Ingredients List

  • 2 tbsp coconut oil + 1 tsp cumin seeds + 1 tsp mustard seeds + 10 curry leaves + 1 dried chili
  • 1 onion + 5 garlic + 1 tbsp ginger + 1 green chili
  • 2 tsp turmeric + 1 tbsp cumin + 2 tsp coriander + 2 tsp garam masala + 1 tsp smoked paprika + 1/2 tsp cinnamon + 2 tbsp tomato paste + 1 cup diced tomatoes
  • 1.5 cups red lentils + 4 cups veg broth + salt + pepper
  • 6 oz spinach + lemon juice/zest + cilantro + yogurt + rice/naan

Timing

Close-up of red lentil dahl with wilted spinach, garam masala, ginger, and lemon zest in a deep red broth Save

Stove 30 min. IP 22 min.

Step 1 — Bloom Seeds

Cumin + mustard 30 sec; curry + chili 15 sec.

Step 2 — Aromatics

Onion 5 min. Garlic + ginger + chili 60 sec.

Step 3 — Toast Ground Spices

All spices 60 sec; tomato paste 1 min.

Step 4 — Lentils + Liquid

Tomatoes + lentils + broth + S&P.

Step 5 — Cook

Stove: low 18–22 min. IP: 8 min HP + 5 min NPR.

Step 6 — Wilt Spinach

2 min. Lemon. Cilantro, yogurt, rice/naan.

Nutritional Information

  • Calories 340 | Protein 18g | Fat 9g | Carbs 48g | Fiber 16g | Iron 40% DV

Healthier Alternatives

Oil-free water sauté. Green lentils. Sweet potato. Coconut yogurt. More spinach.

Serving Suggestions

Basmati rice, naan, roti. Raita + chutney. Wraps. Meal prep. Chai, lassi, riesling.

Common Mistakes to Avoid

  • No bloom
  • Early spinach
  • Unrinsed lentils
  • Salted broth
  • No lemon

Storing Tips

5 days fridge. 3 mo freezer. 2 days make ahead. Batch cook hero.

Conclusion

That’s how to make spicy lentils and spinach. Comment your spice tweak, share a photo, subscribe.

FAQs

Brown lentils? 35 min stove.

No curry leaves? Skip.

Garam masala sub? Curry + cinn + cardamom.

Frozen spinach? Squeezed 1/2 cup.

IP timing? 8 min HP + 5 min NPR.

GF? Yes.

Recipe Card: Spicy Lentils and Spinach

Prep: 10 min | Stove cook: 20 min (or 12 min IP) | Total: 30 min | Serves: 4 | Calories: 340/serving

Ingredients

  • 2 tbsp coconut oil + cumin seeds + mustard seeds + 10 curry leaves + dried chili
  • 1 onion + 5 garlic + 1 tbsp ginger + 1 green chili
  • Ground spices: turmeric + cumin + coriander + garam masala + smoked paprika + cinnamon + tomato paste + 1 cup tomatoes
  • 1.5 cups red lentils rinsed + 4 cups veg broth + salt + pepper
  • 6 oz spinach + lemon juice/zest + cilantro + Greek yogurt + basmati or naan

Instructions

  1. Bloom whole spice seeds in oil 30 sec; add curry leaves and dried chili 15 sec.
  2. Cook onion 5 min; add garlic, ginger, green chili 60 sec.
  3. Toast ground spices and tomato paste 1–2 min.
  4. Add tomatoes, lentils, broth, salt, pepper.
  5. Simmer 18–22 min stove-top OR pressure cook 8 min + 5 min natural release.
  6. Wilt spinach 2 min; finish with lemon, cilantro, yogurt, rice/naan.

Nutrition (per serving)

Calories 340 | Protein 18g | Fat 9g | Carbs 48g | Fiber 16g | Iron 40% DV

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