Red Lentil Curry with Spinach and Tomato

A creamy, spicy lentil curry made with red lentils, tomatoes and fresh spinach, ready in a single pot in just over 25 minutes. The lime and coriander add freshness to the dish at the end.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Red lentils
• 1 pc Onion
• 2 pc Garlic cloves
• 1 tsp Ginger, freshly grated
• 1 tbsp Cooking oil
• 1 tsp Cumin, ground
• 1 tsp Turmeric
• 0.5 tsp Coriander, ground
• 1 pinch Chili flakes
• 1 can Chopped tomatoes from the can (400 g)
• 400 ml Water
• 150 g Spinach leaves
• 1 pc Lime
• 0.5 bunch Fresh coriander
• Salt

Method

1. Finely dice or chop the onion and garlic. Halve the lime and squeeze out the juice. Roughly chop the coriander.
2. Heat the oil in a pot and sweat the onion, garlic and ginger over medium heat for about 3 minutes, until translucent.
3. Stir in the cumin, turmeric, ground coriander and chili flakes and toast for 1 minute, until fragrant.
4. Rinse the lentils briefly, add them to the pot and pour in the tomatoes and water. Bring everything to a boil and simmer over low heat for about 15 minutes, until the lentils are soft and the sauce has thickened. Stir occasionally.
5. Fold in the spinach and let it wilt for 1 to 2 minutes.
6. Season the curry with salt and the lime juice, sprinkle with the coriander and serve immediately.