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Curried Red Lentil and Spinach Stew
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3.91 from 11 votes

Curried Red Lentil and Spinach Stew

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 293kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion thinly sliced
  • 4 garlic cloves minced
  • 2 tablespoons freshly grated ginger
  • 1 Tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 large can 28 ounces RedPack crushed tomatoes
  • 1 cup water
  • 1 cup red lentils
  • 6 cups fresh baby spinach
  • 1 tablespoon white wine vinegar
  • 1 cup full fat coconut milk
  • Fresh cilantro for serving

Instructions

  • Heat the oil in a large, deep-sided pan. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Stir in the garlic, ginger, garam masala, and turmeric; cook for 1 minute, or until fragrant. Add the crushed tomatoes, water, and lentils.
  • Cover the pan, leaving the lid slightly ajar, and simmer for 20 to 25 minutes, until the lentils are tender. Stir in the spinach and vinegar and cook until the spinach is wilted. Slowly stir in the coconut milk. Season to taste with salt.
  • Top with fresh cilantro.

Nutrition

Calories: 293kcal | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Sodium: 281mg | Fiber: 7g | Sugar: 8g